Roasted Butternut SquashFeatured by Soléna Estate in the Pinot Noir Wine Club.
Pair this delicacy with a Pinot Noir from your latest Wine Club shipment!
• Avocado oil
• Smoked paprika
• Ground cloves
• Fresh sage
Toss 1.5 in. cubes of squash with avocado oil, garlic, smoked paprika, ground cloves, fresh sage, and salt.
Roast in oven until slightly browned. Drizzle with balsamic glaze when plating.
Serve with a beet and goat cheese salad, roast chicken, or farro with kale and garlic spears.
Recipe provided by Soléna Estate.