Chef: Tim Payne & Melissa Newell
- 1 small to medium sized butternut squash
- 3 tbsp. kosher salt
- ¼ cup maple syrup
- 2 tbsp. sherry vinegar
- ½ cup Left Hand Wake Up Dead Nitro
- 1 tbsp. chopped rosemary
- 1 ½ tbsp. olive oil
- ½ cup toasted pumpkin seeds
- 1 tsp. cracked black pepper
Peel, seed, and dice butternut squash into rough ½ inch cubes. If the diced squash are not perfectly square, this is okay. Use the entire squash.
Place the diced squash in a pot and cover with enough cold water to cover the squash by two inches. Add 3 tablespoons of kosher salt and place pot on stove over medium high heat. Cook uncovered until the squash are firm and lightly cooked through, but not soft or mushy. Drain and place on paper towels to get rid of moisture and steam.
Heat a large saute pan on medium high heat until hot. Add olive oil and swirl to coat bottom of pan. Add the squash. The pan should sizzle when the squash is added. Stir the squash to prevent burning. Once the squash begins to brown, add the stout, vinegar, maple syrup, rosemary, and black pepper. Turn the heat to medium and allow the liquid to reduce while stirring the squash so that they are evenly coated.
Once the liquid begins to thicken, remove the squash with slotted spoon to serving platter. Spoon the thickened liquid around the squash and garnish with pumpkin seeds.