Maple Nutty Brown Ale Acorn Squash
Maple Nutty Brown Ale Acorn Squash features individual acorn squash roasted with ale and maple syrup, a perfect Fall side.
Ingredients
- 2 sweet dumpling delicata, or acorn squash cut in half and seeded
- 4 teaspoons butter
- 4 teaspoons maple syrup
- 4 teaspoons olive oil
- 12 fluid ounces nutty brown ale
- salt and pepper
- 20 fresh cranberries
Instructions
- Preheat oven to 425° F.
- Cut the squash in half and scoop out the seeds. Reserve for another use or discard.
- Place the squash in a baking dish skin side down.
- Fill the reservoir with a teaspoon each of butter, maple syrup, and olive oil.
- Sprinkle with salt and pepper.
- Add about 5 cranberries to each reservoir.
- Fill almost full with the nutty ale. You’ll only need about half of the beer for the recipe, the rest should be considered a service tax that is paid to the cook.
- Bake for about 45 minutes until the flesh is fork tender.
