This ended up becoming a sort of "local" recipe using beer from Bel Air, Maryland and balsamic vinegar from Annapolis, Maryland. Honestly, the vinegar MADE the dish. Check Seasons out.
Source: The Beeroness | Serves: 6 | Time: 1hr 15min
Changes: used gluten free beer; used pre-cubed squash which reduced cook time; replaced cream with full fat coconut milk; skipped goat cheese; changed amounts; added infused balsamic
3.5 to 4 lb #ButternutSquash, cubed
1 bulb garlic
6 tbsp EVO, divided
2 shallots, sliced
2 ½ cups vegetable broth
1 cup gluten free red ale (I used Independent Brewing's Reverend Red, not currently on rotation)
1 tsp salt
1 tsp pepper
1/2 tsp turmeric
1/4 tsp cayenne
½ cup full fat coconut milk
½ cup pomegranate seeds
Preheat oven to 400.
Spread cubed squash on a baking sheet and drizzle with 2 tbsp olive oil.
Rub most of the white papery skin off the garlic bulb. Cut the tip off the head of garlic, exposing the cloves. Place garlic on a small square of aluminum foil. Drizzle with 1 tbs olive oil, fold aluminum foil up over the garlic to form a tight packet. Place garlic on baking sheet with the squash.
Place baking sheet in the oven for 30 minutes. Remove the garlic and remove squash if tender.
In a pot over medium heat, add the remaining 3 tbps olive oil and the shallots. Allow to cook, stirring occasionally, until the shallots have caramelized, about 15 to 20 minutes (do not cook at too high heat or the shallots will burn). Add the broth and the beer and bring to a gentle simmer. Add the roasted squash, add the soft garlic cloves (discard the rest of the head) and stir until well combined.
Use an immersion blender to puree until smooth (you can also work in batches to puree in a food processor or blender). Add the salt, pepper, turmeric, cayenne and coconut milk, allow to simmer for 10 minutes. Stir in balsamic.
Ladle into serving bowls, garnish with pomegranate seeds.