Preheat the oven to 350ºF. Slice the squash in half lengthwise and scoop out the seeds. Drizzle the coconut oil over the flesh of the squash and sprinkle with ¼ teaspoon salt. Place cut-side down in a baking dish and roast until tender, 45-50 minutes. Remove from the oven and allow to cool. When cool enough to handle, remove the squash from the flesh and cut into bite-sized cubes.

Heat a large skillet over medium heat. Add the butter. Once melted, add the squash and beans and stir to combine. Cook for about 5 minutes. Then add the gluten-free lager and let simmer until the liquid is reduced by half.

Add the sage, tarragon, nutmeg, ¼ teaspoon salt, and pepper. Continue to cook for about 8 minutes more over medium heat until all of the butter/lager mixture is absorbed by the vegetables and beans. Serve.