Many have made Beer Can Chicken before and we had not made it in a long time. And it was great as usual, however the sides that we paired with it and then kind of ate them all together really is what made this recipe stand out. We hope you enjoy it as much as we did.

BEER CAN CHICKEN WITH ACORN SQUASH MEAL

Serves 4

1 small whole chicken

1 can of beer

Chicken Rub - we used Code3Spices Rescue Rub

2 acorn squash

Salt and Pepper

4 tbs butter, brown sugar, cinnamon and nutmeg

Fresh cubed Mozzarella, Grape Tomatoes, Basil, Olive Oil and Salt & Pepper

Day before clean chicken and pat dry.

Season with rub and olive oil inside and out; wrap in plastic wrap overnight in fridge.

1 hour before cooking remove from refrigerator and let sit to room temperature

For best results use a tall beer can as it holds the chicken steadier

Heat grill to medium (approximately 350 degrees), place chicken on beer can and cook to an internal temperature of 165 degrees. It should take about 1 ½ hours. Once chicken is cooked wrap in foil and allow to sit for 15 minutes inside.

While chicken is cooking, slice acorn squash in half. (To easily do this pierce squash with a fork and cook in microwave for about 2 minutes. Remove carefully and then cut with a large sharp knife). Scrape seeds from squash. Season inside with olive oil, salt and pepper.

About 30 minutes into cooking, add squash cut side down to grill. After about 45 minutes, check squash to see if its done. It should be soft to touch. Flip and add 1 tbs butter, 1 tbs brown sugar, some cinnamon and a little nutmeg to the center of each squash. Allow butter to melt and cook for another 15 minutes. Remove and brush melted contents around inside edge of the squash.

Make side salad of mozzarella, tomatoes, sliced fresh basil, olive oil and salt and pepper.

Slice chicken and serve with squash and salad.

Save leftover chicken for another meal. I freeze in bags so I always have on hand for a quick addition to a meal.