Can I use an acorn squash in a stew or pot roast?

You can but it will go mushy a little quicker than the root vegies so add it in maybe 30–45 minutes before you turn off the oven. Also, it’s a pain to peel since the rind is thin and brittle but the taste of the flesh is really worth it.

Halve, seed, and bake while roast is potting. Then serve with a little cinnamon, cumin, or if you insist, maple syrup.

To add to what Gail said, put the cut side down while you are roasting it. I would also add a little butter.

Peeling an acorn squash sounds like a nightmare. Similar to others’ suggestions, I would just bake it in a shallow dish with a ¼ cup or so of water in the dish, and a little salt, pepper, and olive oil on the squash. You can also bake it in the microwave using the same process. It’s super-easy and comes out almost exactly like steamed squash. Do it on 4 minute pulses on 50 or 75% power. Rotate one quarter turn after each pulse until it seems done.

I love turnips in my beef stew.

@Austinlad I did put turnips in the pot roast.

@ everyone else, thanks, I bought the &*** thing to bake on the grill but I never got around to it I know it will keep, I just didn’t know if I could use it up by adding it to the pot roast.

At this point, we’ve eaten and it is still sitting on the kitchen counter, intact.

thanks

SRM

Speaking of turnips, a wonderful and easy dish is roasted new potatoes, tiny unskinned turnips and chunks of sweet potato – all organic and sprinkled with olive oil. You can eat the skins as well as the fillings.

@gailcalled

Throw in some eggplant chunks and I might come over for dinner….......

SRM

@smorgan.You’d be dining alone, sadly, since I consider eating a slice of eggplant akin to chewing on a rubber glove.

@gailcalled

Even rubber gloves have their charms.

What about Romanian poor man’s caviar? Eggplant roasted, skinned, crushed and mixed with garlic and some other stuff that my grandmother never wrote down…............

Can’t argue against anything with a lot of garlic in it.
SRM

@srmorgan: It’s like escargots; throw away the snails and drink the garlic and parsley butter.

Roasted eggplant is on my short list of most favorite edible things in the universe. Never had the Romanian version, but that sounds like pretty much my favorite dish in any language: Persian Khoresht-e Bademjan, Indian Bengen Bartam, Thai brinjal curry, I could go on and on and on and on. Yummmmmmmmmmmmmmmm.