Brown Ale Stuffed Acorn Squash

  • 4 small acorn squash
  • ½ bottle of brown ale
  • 3 cups day old bread cubes
  • ¼ cup olive oil
  • ½ large onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp fresh sage, minced
  • ½ cup vegetable stock
  • Salt and pepper to taste

Preheat oven to 400 °F. Cut squash in half and place cut side down in a large glass baking pan. Pour in brown ale and bake uncovered for 45 minutes (or until tender). In a large skillet heat olive oil and sauté onion and garlic until soft. Add sage and bread cubes and sauté until bread is browned. Top with stock and simmer until the liquid is gone. Add salt and pepper to taste. Fill the cooked acorn squash halves with bread mixture and bake for another 15-20 minutes.

BROWN ALE : Roasted & Malty

These range from deep copper to brown in colour. They have a medium-body and a dry to sweet maltiness with very little hop flavour or aroma. Roast malt tones may sometimes contribute to the flavour and aroma profile. Fruity-ester flavours are appropriate. Chill haze is possible at cold temperatures.

IF YOU LIKE: caramel or spice cake…try a Brown Ale

PAIRS GREAT WITH: almonds, squash or anything on the grill

Newcastle Brown Ale

5010118317407
500ml $3.99

Spearhead Moroccan Brown Ale

874702000107
473ml $4.29

Sleeman Honey Brown

056910230129
12x341ml $26.49

Gahan Iron Bridge Brown Ale

629261000040
500ml $3.90