• Heat oven to 350 degrees.
• Cut top and bottom from the squash and then cut in half cross-wise and peel. Remove the pale yellow inner peel too. Cut both pieces in half again lengthwise and remove the seeds. Then place cut side down on the cutting board and cut lengthwise in 1 inch strips then cut cross-wise in 1 " cubes. Place into a large bowl.
• Whisk olive oil, apple cider vinegar, maple syrup, Spicy Beer Mustard, garlic and salt together in a medium bowl to make marinade and toss with squash cubes.
• Use a slotted spoon to transfer squash cubes to the baking sheet. Arrange so the cubes are not touching each other so the edges will become crispy. Keep leftover marinade in the bowl.
• Roast in preheated oven approximately 25 minutes and flip the squash cubes to continue browning until pierced with a fork with ease. Approximately 10 more minutes.
• Pour any leftover marinade over the roasted squash. Garnish with fresh rosemary and serve.
• The squash may be cubed, marinated, covered and refrigerated overnight then brought to room temperature before roasting.
• Taste the squash before serving and season to your liking.

Barbecue Sauce

• Combine Spicy Beer Mustard, apple cider vinegar, grown sugar, melted butter, ketchup and salt and pepper and hot sauce if desired.
• In a large bowl, combine the vegetables and the olive oil and salt to season.

Shish Kabobs

• Fire-up a medium hot grill, then arrange the shish kabobs starting with a potato, brat, a pepper, brat, zucchini, brat, onion and brat and repeat ending with a potato.
• Slather with BBQ sauce and grill 6 minutes, turn and baste, grill 3 minutes, turn and baste, grill 3 minutes more, turning and basting until done.
• Serve with a salad and/or crusty bread.

Salad

• Wash and dry the greens in a salad spinner or roll into a tea towel and refrigerate to dry.
• Remove the stems and ribs of the kale and Swiss Chard, Roll the leaves into tubes, and then slice into 1/4 inch slices.
• Roast the cashews if raw by oiling a baking sheet, sprinkle the cashews on the sheet and bake in a 250 degree oven for approximately 20 minutes or until you smell the nuts toasting. Remove from oven and cool.
• Slice the apples as you wish - matchsticks or chunks.
• Cut off the stem end of the brussel sprouts, and shred them in a grater or food processor, or mandolin or slice with a sharp knife.

Power Salad Dressing

• Slice and finely chop green onions and transfer to a bowl.
• Juice the lemon and discard the seeds - 3 Tb. lemon juice.
• Finely grate the garlic into the bowl.
• Whisk in the Spicy Beer Mustard and season with salt and pepper.
• Whisk the sugar into the mix.
• Drizzle dressing over the greens, and toss with your hands to coat the leaves.
• Add the cashews and the apple slices and gently toss to incorporate.

• Slice sausages into 1 inch pieces.
• Place sausages in a heavy bottomed skillet large enough to contain the sausages without crowding them.
• Pour wine over the sausages.
• Heat skillet until wine is simmering and cover the skillet for 20 minutes or when internal temperature reaches 165 Degrees.
• Remove the sausage and pour out remaining wine.
• Add 1 Tb. vegetable oil to the skillet andl brown the sausages to a toasty bronze color.
• Serve the sausage bites warm.
  

Creamy Mustard Dipping Sauce

• Combine the 4 ingredients in a bowl, blend, cover and refrigerate until serving time.
• I like serving the Creamy Spicy Beer Mustard Sauce at room temperature.

Aioli

• In a medium ceramic or glass bowl, whsk together the egg yolks, Spicy Beer Mustard and lemon juice
• Slowly stream in the olive oil, whisking the entire time until it becomes thick and creamy.
• Stir in garlic powder, cayenne, and salt and pepper and taste
• If you would like to thin it out, add a teaspoon or more of water and whisk

Preparation

• Place potatoes in a medium pot; add cold water to cover by 1" or steam the potatoes. Cook only until tender, approximately 12 minutes. Then transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to towels and pat dry, reserving bowl of ice water.
• Meanwhile bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer beans to ice water. Chill for 5 minutes and pat dry. Reserve the pot of hot water.
• Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Using a slotted spoon, transfer eggs to ice water. Chill eggs until cold, about 5 minutes.

Arrange the serving platter

• Transfer aioli to a serving bowl. Arrange potatoes, green beans, halved eggs, lettuces, cucumbers, and tomatoes on a platter and drizzle the aioli or serve as a dipping sauce or both.

Do Ahead

• Potatoes, green beans, and eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Aioli can be made 1 day ahead. Transfer to an airtight container and chill.