Today I made my annual pumpkin beer and I took the easy way out by using some butternut squash for the vegetable portion.   They’re a lot easier to find than pie pumpkins, and are cheap.  The flavor after roasting wasn’t all that different from pumpkins of years past so I didn’t feel too bad about cheating.

I grabbed four of them at a local farmer’s market for $3.50, split & cleaned then, and roasted them @ 375 for 2:15.

Four of these guys yielded 3.5 pounds of meat.