Warming and lightly spiced, this Autumnal squash recipe is good any time of the year.
Serve with crusty bread.
- 1 small squash (chopped into small chunks)
- 4 small sweet potatoes (peeled and chopped)
- 1 vegetable stock
- ½ a teaspoon of cinnamon
- ½ a teaspoon of nutmeg
- 1 bay leaf
- Salt & pepper (to taste)
Add all the ingredients to a pan and cover with water. Bring to the boil and simmer for around 10 minutes until the squash and potatoes are soft.
Remove the bay leaf and discard. Blitz the rest of the ingredients with a hand blender and serve.
Every October I make a big batch of this to see me through the winter. It makes a lovely dark ale, with a slightly sweet tone from the pumpkin.
I have varied the flavour quite significantly by using different types of squash. Butternut with a light malt extract works well to give a nutty flavour to the beer.
This beer usually comes out at 4.5 %
- 1kg pumpkin
- 35g hops
- 500g dark malt extract
- 375g sugar
- 12 pints of water
- Beer yeast (or Young’s super wine yeast extract)
Cut the pumpkin into fist sized pieces and roast for 20 minutes at 200 degrees Celsius.
Put the pumpkin into a large pan with the hops and cover with 6 pints of water, boil for 30 minutes.
Meanwhile put your sugar and malt extract into a fermentation bin. Strain the pumpkin water through a muslin cloth into the fermentation bin.
Stir well to dissolve all the sugar and malt extract.
Pour in 6 pints of cold water and stir. Make a note of the gravity, it should be around 1040.
Add your yeast and leave to ferment for 3 weeks. Whilst a lot of recipes state much shorter times I find the beer benefits from this extended time.
Don’t forget to check your final gravity, if you haven’t already and want to know the percentage of alcohol in your brew.
Add a level teaspoon of sugar to each bottle and siphon the beer into the bottles. Cap the bottles (or use swing tops) and place somewhere warm for 2 days before moving to somewhere cool.
The beer should be ready to drink in 2 weeks, 3 is better.