Fried Rosemary Beer Bread with Maple Chili Roasted Butternut Squash

It is spicy, sweet, rich (because of the fried bread), and fresh tasting. It makes a super quick lunch for a few days in a row if you prep the ingredients ahead of time, and definitely has that hearty satisfaction that the coming of winter constantly begs.

Rosemary Beer Bread:
3 cups all purpose unbleached flour (I have also used 1 cup whole wheat and 2 cups all purpose)
4 1/2 tsp baking powder
12 oz (354 ml) of beer (I used an IPA but any beer will work)
2 tbsp honey (sub maple syrup or agave if vegan)
1/2 tsp salt
4 sprigs rosemary, finely chopped (apprx. 1 tbsp)

Maple Chili Roasted Butternut Squash:
1/2 a medium butternut squash, seeds removed
1.5 tbsp olive oil
1 tbsp maple syrup + more to taste after roasting
1/4 – 1/2 tsp chili powder (I used 1/2 tsp but if you don’t like spice you might want less)
salt and pepper to taste

Toppings/Preparation:
1 tbsp coconut oil
sprouts

View the full recipe at Spice + Sprout →