Roasted Butternut Squash Purée with Belgian Noël and Ginger – Chef's Table by Home Brew Chef

Name: Roasted Butternut Squash Purée with Belgian Noël and Ginger – Chef's Table by Home Brew Chef
Ingredients: 2 each squash, Butternut, (about 3 - 4 pounds each, heirloom pumpkins or other winter hard squash can be subsituted); 2 tablespoon oil, olive; 375 ml Belgian Noël Ale, (such as Scaldis Noël , Belgian Strong Dark Ale or other Belgian Strong Dark Ale or other Spiced Ale); 2 tablespoon ginger, crystallized, (minced); 1 tablespoon salt, kosher; 1/2 teaspoon nutmeg, freshly ground; 2 tablespoon butter, unsalted (preferably European style and organic)

chefs-table.homebrewchef.com

Infuse winter beer with ginger then blend it into a creamy squash purée, perfect for warming chilly evenings.

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Ingredients

2 each squash, Butternut, (about 3 - 4 pounds each, heirloom pumpkins or other winter hard squash can be subsituted)
2 tablespoon oil, olive
375 ml Belgian Noël Ale, (such as Scaldis Noël , Belgian Strong Dark Ale or other Belgian Strong Dark Ale or other Spiced Ale)
2 tablespoon ginger, crystallized, (minced)
1 tablespoon salt, kosher
1/2 teaspoon nutmeg, freshly ground
2 tablespoon butter, unsalted (preferably European style and organic)