2 bottles of Bison Brewing Gingerbread Ale (spiced porter) If you don’t use beer, try using strongly-spiced ginger ale! I haven’t tried this, but it could be good. 2 (very large) Butternut Squash — peeled and diced 1 large yellow onion — peeled and roughly chopped 6 cloves of garlic, peeled and roughly minced raw ginger, peeled & roughly minced 6 Tbsp. unsalted butter 4 Tbsp. maple syrup Salt & cracked pepper Cinnamon 4 c. vegetable broth ¼ c. sugar ¼ c. maple syrup

Pre-heat oven to 425. Melt 6 oz. butter. In a lrg bowl, toss butternut squash cubes with melted butter. Add 2 Tbsp. maple syrup & toss. Put squash cubes onto 2 baking sheets. Sprinkle with salt, cinnamon & pepper, as desired. Roast for 30 mins, or until squash is soft. In a lrg saucepan, melt 2 Tbsp butter on med. heat. Add garlic & ginger. Sauté for about a minute. Add onions. Sauté in butter until golden brown. Add vegetable broth, sugar & ¼ cup maple syrup. Bring to a boil. Turn down the heat. Add salt, cinnamon & fresh cracked pepper. Allow mixture to simmer for 10 mins to allow garlic & ginger to release more flavor into the broth. Add 2 bottles of Bison Brewing Gingerbread Ale (or ginger ale, as desired). Bring to a boil. Add butternut squash to the pot. In small batches, blend butternut squash mixture and pour into a different pot until the whole mix is blended. TASTE. Adjust seasoning as needed.

Submitted by CSA member Daniel Del Grande, owner and head brewer of Bison Brewing Found on http://drinkwiththewench.com