Spiced Squash with Red Lager

6 cups squash, peeled and cut into 1 cm cubes (1 lbs, 10oz.)
2 tbsp olive oil
1 cup Red Lager
1/2 cup chopped apricots
2/3 cup chopped chestnuts
1 tsp honey
1 tsp Madras Masala
Salt and pepper, to taste
Papadam, for garnish (Indian spiced rice cracker)

Warm the beer and add apricots

Let sit for 15 min to re-hydrate

Sauté the squash in the olive oil for 2 minutes

Add Masala space and cook another 2 minutes

Add beer, apricots, chestnuts, and honey

Cook the squash (covered) until it’s fork tender

Season with salt and pepper

Toast a Papadam in a dry pan for 40 seconds on each side

Break into pieces and place in the squash

Source: www.newscanada.com