Recipe by Chaia Frishman

Three-Squash Set-It-And-Forget-It Chol Hamoed Stew

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Meat Meat
Easy Easy
8-10 Servings

No Allergens specified

7 Hours, 30 Minutes

A soup that eats like a meal is my kinda soup. I was skeptical when Chanie suggested I try different winter squashes for a Pesach stew. But let’s face it, we always buy our spring clothing for Yom Tov, and it’s usually too cold. The produce aisle doesn’t switch over that fast. I normally add honey to cut the acidity in the tomato for my stews, but the sweetness of these gourds met the brief very well. Enjoy this very versatile dish.



  • 2–3 tablespoons Tonnelli Avocado Oil (or any neutral oil)

  • 1 and 1/2 cups chopped onion

  • 2 cups peeled and chopped butternut squash

  • 2 cups chopped acorn squash

  • 2 pounds (910 grams) flanken (I did half bone-in and half boneless)

  • 1 and 1/2 cups chopped carrots

  • 2 and 1/2 cups chopped yellow potatoes

Wine Pairing

Château Signac Côtes-de-Rhône



Heat oil in a Dutch oven, cast-iron pot, or regular stainless-steel pot. Sauté onion, butternut squash, and acorn squash for 10 minutes.


Add meat and brown on each side. Add carrots and sauté for a few minutes, then add potatoes, wine, stock, salt, tomato paste, and garlic. Add zucchini last. Transfer to a Crock-Pot and cook on high for seven to eight hours.


“High” may be different on every Crock-Pot. In the Dutch oven, the squash cooks down a lot, making it thicker and gravy-ish. In the Crock-Pot, the water evaporates faster. Adding more water makes the meat fall off the bone and the stew delish but definitely soupier.


You can leave it all in the Dutch oven and cook on low for three to five hours, but don’t leave it on the stove when you’re not home, in case the liquid boils out.


Styling and photography by Chay Berger. Food prep by Leah Hamoui.

Three-Squash Set-It-And-Forget-It Chol Hamoed Stew

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