Roasted Kabocha Squash with Maple Syrup & GingerFeatured by Metzker Family Estate - Laurent Wines in the Pinot Noir Wine Club.
Give slices of roasted winter squash a little wake-up by roasting them with maple syrup, olive oil, fresh ginger and thyme. It's a simple idea, but the combination of flavors highlights the squash in the best possible way. Pair with the Laurent 2015 Pinot Noir featured in our monthly wine club.Yield: 8 - 10
Prep Time: 15 Minutes
Cook Time: 30 Minutes
• 3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges
• 3 tablespoons pure maple syrup
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated, peeled fresh ginger
• 6 thyme sprigs, plus thyme leaves for garnish
• Kosher salt
Preheat the oven to 450°F. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. Arrange the squash in a single layer and roast for 15 minutes.
Flip and roast for 15 minutes longer, until golden and tender. Discard the thyme sprigs.
Transfer the squash to a serving platter and garnish with thyme leaves.
The squash can be made up to 6 hours before.
Recipe by Melissa Clark, sourced from Food & Wine.
The wines listed below are variety of Pinot Noirs from our various wine of the month clubs. Choose wines from our Platinum 90+ rated monthly wine club, our Garagiste Artisan Wine Club or our Gold Wine Club. Occasionally we also feature Pinot Noir in our International and Diamond quarterly Wine Clubs. Pinot Noir is a very food friendly wine. Just ask anyone from France, the Russian River Valley or Sonoma County for that matter.