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