Harvest Acorn Squash with Nut Brown Ale

Preparation : Preheat oven to 400 F. Cut squashes in half and seed. Dot butter around rim of squash, salt and pepper, bake until insides are fork tender, 25 to 35 minutes. Meanwhile rinse quinoa in cold water, drain and simmer with beer and water for about 10 minutes or until the quinoa hulls start to open and most of the liquid has been absorbed. Stir in the remaining Tablespoon of butter, brown sugar, fruits and nuts. Fill acorn halves with quinoa mixture and serve as a side course or vegetarian main course.