Prep 10 mins
Cook 1 hr
I love winter squash in any form. I tend to make it savory; not sweet. I was tired of the same o, same o, so came up w/ this. You could sub any hard squash you like i.e. butternut etc. Use any beer you want. I used cactus lime Mich Ultra
- 2 acorn squash
- 1 (12 ounce) bottle beer
- 1 garlic clove, minced
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons olive oil
- Quarter squash and scoop out seeds and strings. Place in a baking dish with plenty of room around the squash. Sprinkle quarters with salt, pepper and garlic. Drizzle with olive oil. Pour beer into the bottom of the pan. Cover with foil.
- Bake at 350 degrees for 30 to 45 minutes or until the squash is soft. Bump up heat to 450 degrees, remove the foil and bake for an additional 15 to 20 minutes or until the squash is slightly browned.
This was a very unique way of preparing squash. I used Acorn squash as the recipe stated, the only thing I did differently was to use seasoned salt in place of regular. I loved the flavor that the beer added, I however thought this was far too oily. Whenh covering the pan with foil, the oil is not needed to keep it moist. I would totally delete it the next time I prepare this.
This was such an interesting way of preparing squash, so I had to try it. I thought it came out quite oily, I wouldn't use oil next time, but the beer gave it such a distinct flavour it was delicious. I also added garlic seasoning and parmesan just to add a little more flavour.