Roasted Butternut Squash
- 1 butternut squash, peeled and chopped ½ inch cubes
- 2 garlic cloves, chopped
- 2 shallots, peeled and chopped ½ inch cubes
- Salt and pepper to taste
- 1 cup pumpkin or autumn ale
- ¼ cup agave
- Salt and pepper
- 1 Tbsp. extra-virgin olive oil
Preheat oven to 400 degrees F.
Toss butternut squash with olive oil, garlic, pumpkin ale and agave in a large bowl. Season with salt and black pepper.
Please squash on a baking sheet. Roast in a pre-heated oven for 25-30 minutes or until tender and lightly browned.