Winter squash recipes

Acorn squash with apple ale and garlic
As every garlic lover knows, once garlic is cooked--roasted, baked or sauteed--it loses its intensity and becomes nutty and delicious. Paired here with winter squash, it results in a rich-tasting side dish that begs to be served with roast pork, turkey or game. Toss in a peeled, cored, chopped apple or two if you like.

1/2 cup (125 mL) any good-quality apple ale or dry (not sweet) cider
1 head garlic (8 to 10 cloves are needed), separated and peeled
1/3 cup (75 mL) butter
21/2 lb. (1.5 kg) acorn squash, peeled, seeded and diced
Salt and freshly ground black pepper to taste
3 tbsp. (45 mL) chopped fresh parsley
3 tbsp. (45 mL) chopped fresh thyme

In a large, heavy skillet, melt 3/4 of the butter. Add the ale and all of the cloves of garlic and cook, covered, stirring now and then, for about 20 minutes. Be careful not to let the garlic burn. When garlic is browned and softened, mash it with the back of a fork.

Add remaining butter and diced squash and cook, covered, stirring occasionally, until squash is tender, another 15 minutes or so. (If necessary, add a little more ale.) Season to taste, add fresh herbs and serve. Serves 6 to 8.