Pair with Stags’ Leap Winery Napa Valley Cabernet Sauvignon or Napa Valley Chardonnay
Our Roasted Butternut Squash with Sage Pesto is the perfect dish for fall. The sweet, nutty flavor of the squash and earthy notes from the sage pesto pair perfectly with two of our favorite wines. The sweet red berries, plush black cherry, and blackberry flavors of our Napa Valley Cabernet complement the squash’s sweet and salty taste and buttery texture. For a surprising pairing, enjoy the dish with a glass of our Napa Valley Chardonnay. The wine’s bright flavors of oak-spiced vanilla, brioche toast, and ginger balance out the flavors of the squash.
Ingredients
Roasted Squash:
- 1 large butternut squash, seeded, peeled, and sliced into rings or wedges
- Olive oil
- Salt and black pepper
Preheat the oven to 425°F. Place squash on 2 parchment-lined sheet pans and brush with olive oil. Sprinkle with salt and freshly ground black pepper. Place in the oven and bake for 15 to 20 minutes, or until squash is tender and golden brown, rotating pans halfway through. Make pesto while the squash cooks. Remove squash from the oven and arrange on a platter. Spoon pesto over squash or serve it on the side.
Sage Pesto:
- 2 cups fresh sage leaves
- ⅔ cup pistachios or other nuts (walnuts, pinenuts, hazelnuts)
- 2-3 cloves of garlic, peeled
- ½ cup parmesan, grated
- 1 Tbsp lemon juice
- ¾-1 cup olive oil
- Salt and freshly ground black pepper
Place all ingredients in a food processor and pulse to desired texture. Taste and adjust as needed. Add more olive oil for a thinner consistency.
