Hearty Squash and Potato Stew

Welcome to one of the most comforting and straightforward dishes in my repertoire! If you’re looking for a recipe that feels like a warm hug on a chilly evening, you’ve found it. This Hearty Squash and Potato Stew is a beautiful example of how simple, humble ingredients can be transformed into something incredibly satisfying. The entire dish comes together in about 20 minutes, making it an absolute lifesaver for busy weeknights. Its beauty lies in its simplicity; it’s a one-pot stew that relies on the natural sweetness of the squash and the starchy goodness of the potatoes. The cooking process is incredibly forgiving, so it’s perfect for beginners, yet the result is a dish with a wonderfully soft, almost creamy texture and a savory, gentle flavor that everyone will love.

Before you start, let’s gather our ingredients. The list is short and sweet, and you might already have everything you need. I’ve also included some easy-to-find alternatives that work wonderfully if you can’t find the exact items.

For the Stew:

• Squash: 1 small (about 1.5 lbs / 700g), peeled and cubed. The best choice here is a starchy, floury squash. Kabocha squash is the absolute perfect match for its texture. Butternut squash is also a fantastic substitute, though it will be slightly sweeter.
• Potatoes: 2 medium, peeled and cubed. Starchy potatoes like Russets or Yukon Golds are ideal, as they break down slightly and help thicken the sauce, creating that signature comforting texture.
• Cooking Oil: 2 tablespoons. A neutral oil like vegetable, canola, or sunflower oil works best.
• Cooking Wine: 1 tablespoon. This is for adding a bit of aromatic depth. Shaoxing wine is traditional, but a dry sherry is an excellent and widely available substitute.
• Hot Water: About 2 cups (500ml), or enough to nearly cover the vegetables.
• Salt: 1 teaspoon, or to your taste.
• Chicken Bouillon Powder: ½ teaspoon (optional). This is a common flavor enhancer that adds a savory depth. You can easily omit it, use a splash of soy sauce for umami, or use MSG if you prefer.
• Scallions (Green Onions): 2, finely chopped for garnish.

Now for the fun part! This recipe is all about letting the ingredients shine with minimal fuss. Follow these simple steps for a perfect result every time.

1. First, prepare your vegetables. After peeling the squash and potatoes, chop them into uniform, bite-sized chunks, roughly 1.5 inches (4 cm) each. This ensures they cook evenly. Give them a quick rinse and set them aside.

2. Place a heavy-bottomed pot or a deep skillet over medium-high heat. Add the cooking oil. Once the oil is shimmering, carefully add the squash and potato chunks. Stir-fry them for about a minute until they are lightly coated in oil. Pour in the cooking wine and season with salt. Give everything a good stir, then add enough hot water to come about three-quarters of the way up the vegetables. Bring the water to a boil, then reduce the heat to a medium-low, cover the pot, and let it simmer.

3. Let the stew simmer for about 15-20 minutes. The goal is to cook the vegetables until they are perfectly tender. You can check for doneness by piercing a piece of squash or potato with a fork—it should go through with no resistance. During this time, the liquid will reduce and thicken slightly from the starches. Once tender, stir in the optional chicken bouillon powder if you’re using it. Sprinkle the chopped scallions over the top just before serving.

The first time I made this dish after a long while, I was reminded of just how magical it is. As it simmered, the liquid reduced down into a beautiful, light glaze that coated every piece of squash and potato. The result was a dish that was both sweet from the squash and savory from the simple seasoning. The texture is the real star here—the squash becomes so soft it practically melts in your mouth, and the potatoes are perfectly tender and satisfying. It’s the kind of soulful, uncomplicated food that warms you from the inside out. I encourage you to serve it hot, straight from the pot, perhaps with a side of steamed rice to soak up any remaining juices. Give this recipe a try, and I promise it will become a go-to comfort meal in your home too. Please share your experience in the comments below; I’d love to hear how it turned out for you!