Add the squash, beans, and peppers to the pot and toss to coat. Add the beer, water, and salt. Bring the mixture up to a boil. Reduce to a simmer and cook uncovered for 1 hour or until the liquid has reduced by half and the squash is very tender.
1 small butternut squash, 540ml (19 fl oz) can kidney beans, 12 mini sweet peppers, 355ml (12 fl oz) can beer, 1½ cups water **, 2 tsp salt