Welcome Fall with a simple rosemary roasted butternut squash! We paired the classic flavors of roasted butternut squash with our earthy, full-bodied 2018 Estate Pinot Noir and we can’t wait for you to try it! The sweet butterscotch flavor from the squash are complemented by the same notes in this Pinot Noir while also lifting the acidity and enhancing the beautiful red fruit character.
- 1 lb of butternut squash (delicata squash is a great substitution for butternut squash)
- 2 tablespoons fresh or dried rosemary
- 2 tablespoons fresh or dried thyme
- ½ cup of Extra Virgin Olive Oil or grapeseed oil
- 3 tablespoons kosher salt
- Preheat your oven to 375°F
- Take the butternut squash and peel it with a vegetable peeler and get all the outer skin off. If you don’t have a vegetable peeler you can peel the squash with a knife by cutting both ends off the squash and then stand the squash up and with a sharp knife begin to cut away the outer skin of the squash.
- Split the squash lengthwise down the middle and scoop out the inner seeds and flesh
- Next lay the squash down and slice into 1-inch thick slices, then cut the opposite direction to cut the squash into cubes.
- Once the squash has been cut into 1-inch sized cubes place them into a bowl. Add in the ½ cup extra virgin olive oil or grapeseed oil to the squash, then add your herbs and mix them well until the squash is coated well with oil, herbs, and salt
- Place the squash on a foil-lined sheet pan and bake in the oven for 20 minutes or until the squash is tender and cooked through all the way.
- Plate and Enjoy!