Beef stew and butternut squash

[anonymousbird]

Just realised that the portion of stew I've pulled out of the freezer for DH and I tonight is a bit skimpy. I have a lovely butternut squash waiting to be used so figured padding out the stew with some lovely sweet squash might be nice.

HOWEVER, since the stew is already cooked, was wondering whether simply to add the squash to the stew and cook slowly for a while again on the hob/in the pan OR roast the squash first and then add?

I'm wanting the squash to kind of ooze into the stew so thinking just chuck in raw and slow cook for an hour or so with a bit of extra stock, but am happy to be advised my thoughts are wrong!

TIA for guidance!

I think that the squash will release too much water into the stew if you put it in raw. I would roast the squash first (which will concentrate the juices, even slightly caramelising them) and then pop in the stew for the last 10 minutes. It sounds lovely.

roast the squash first,then pop it into stew, i did this last week was yummy :o