Preheat the oven to 400°F | 204°C. Cut the butternut squash in half lengthwise. With a spoon or ice cream scoop, remove the seeds (which can be washed and toasted for a tasty snack) from the squash. Lightly coat both pieces with olive oil, then season with salt and pepper. Place the squash onto a sheet tray, cut-side up, lined with a Silpat Non-Stick Silicone Baking Mat or aluminum foil, and place into the oven. Roast the squash for 1 hour, or until the flesh is soft all the way through. Remove from the oven and let cool slightly.
Pour the Noël or winter brew into a medium-size saucepan, leaving behind any yeast sediment. Place over medium heat, and add the ginger and salt. Bring the beer almost to a boil, then remove from heat and let it rest to infuse the ginger. Using a large spoon, scrape out the squash flesh, leaving behind the skin, and pulse in a food processor until the mixture is smooth, adding in the warmed brew a little at a time. Add in the salt, nutmeg and butter, and purée until smooth and creamy. Transfer the purée to a pre-warmed serving bowl and place on the table.