August 22, 2011

Beer Can Chicken and Roasted Acorn Squash

Sunday Ron and I spent the day at the beach. When we got home all I felt like doing was drinking some champagne and reading my book. Luckily Ron felt like cooking (or should I say grilling?)! To my surprise, he even picked out acorn squash as our side. I have never had acorn squash before and it turns out it is great :)

Beer Can Chicken
Rub a whole chicken with olive oil and your favorite spice blend. Ron used Dizzy Pig Shakin' the Tree (lemon pepper spices). Open your favorite can of beer or soda and drink half. Put the half full can up the chicken butt and balance on the grill over a drip tray. We use a metal can/chicken holder to help with the balancing. The beer will keep the chicken from drying up while it cooks. Grill (I think the temp was around 350) for about 1 1/2 hours. Make sure to use a meat thermometer to test before you take it off the grill. Food poisoning is no fun. 

Roasted Acorn Squash

Cut the squash in half and remove seeds. Place in a baking dish, cut side up, with about a 1/2 of water in the bottom. Dot the tops with butter, a sprinkle of brown sugar (about a tablespoon) and a few shakes of salt. Cook in a 375 degree oven for about an hour (until fork tender).


  1. We love acorn squash! Add a dash of cinnamon with the brown sugar and it's totally yum. I also do acorn squash blended up with applesauce for the kids. :)

  2. Mmmmm. Why didn't I think of cinnamon?! I read somewhere to put maple syrup on it too but that just seemed way too sweet for me.