Acorn or Butternut Squash for Stew?

[abu applesauce]

Hi,
I'm slow cooking a stew, with flanken meat, sweet potato, beans, barley, onions and garlic. I want to cook it in a winter spice beer (Weyerbacher Winter Ale or Harpoon Winter Warmer). which squash would best be paired with the above?
Also, any and all suggestions as to what to add/subtract are welcome (I'm not so sure I should use garlic, for instance).
Thanks!

[cheesecake17]

Butternut squash is easier to peel, if you are planning on peeling the squash. But they do have similar textures. I would maybe skip the sweet potatoes- may get too mushy and you've got lots of carbs going on already.

[abu applesauce]

I planned on slicing the sweet potatoes thinly and lining the top of the stew with it about an hour or so before serving.
I've never handled acorn squash before--is it a pain?

[Cherylptw]

Acorn squash is a little more labor intensive to peel because of the "pleats" but a good vegetable peeler should be able to handle it. Another thing is that if you're using a slow cooker on low temp, it will probably take a little more than an hour for those sweet potatoes; I'd probably put them in a couple hours before the finishing...

[cheesecake17]

It's easier than buttenut to cut up, but much more of a pain to peel. You can also get larger chunks of butternut squash, which will take longer to cook, so less of a chance they will disintegrate. Lining the top of the stew with the potatoes is probably a good idea.

I bought an acorn squash last night, I plan on roasting it and stuffing with a wild rice mixture.

[AndrewK512]

I would also go with butternut squash. Aside from the easier peeling, I find that it will cook up firmer and have less of a chance disintegrating into the stew.

[sbp]

Shouldn't matter - the two have a similar flavor profile. One caveat - the sweet potatoes and the squash will disintegrate over a long stewing period. You may want to add them during the last hour or so.