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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.