About this recipe:You may have heard of beer can chicken where the chicken is roasted and also cooked from the inside by the steaming beer? Well there's no reason us vegetarians should miss out on this great way of cooking!
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 180 C / Gas 4.
Take a can of beer and take about half out - you can throw it away but you should probably drink it whilst you're cooking! :-)
Cut the bottom off the butternut squash and hollow out the squash so that there is enough room to sit the entire squash comfortably on top of the beer can. You can add some herbs to the remaining beer in the can if you like.
I just cut the top off the squash and made some inserts with a knife through the flesh of the squash from the top to the bottom. I'm not sure if this is necessary but the squash has quite dense flesh so I just wanted to create some vents so that steam from the evaporating beer could escape. Then sit the squash on the beer can and make sure the whole thing is quite stable.
Then just put the whole thing in the oven along with your roasting potatoes and whatever else you are serving with the squash. Be careful to sit it on a flat surface and don't slam the oven door too hard as it can fall over quite easily! I put mine in for about 50 minutes and this seemed fine. I used the same temperature that I had been roasting the chicken at. When it is all soft and lovely take it out and enjoy!