ROASTED BUTTERNUT SQUASH & GOAT CHEESE DIP
Pairs well with Woodbridge by Robert Mondavi Pinot Noir
Yield: 4 - 6 appetizer servings
1 pound butternut squash, cubed
2 large carrots, peeled and chopped into large pieces
3 bulbs garlic, diced
2 Tbsp olive oil
2 Tbsp pine nuts plus more for garnish
2 Tbsp goat cheese plus more for garnish
2 Tbsp fresh lemon juice
1 Tbsp Woodbridge by Robert Mondavi Pinot Noir
Zest of 1/2 lemon
Salt and pepper, to taste
Cayenne, to taste
1 Tbsp fresh chives, finely chopped (optional)
Preheat oven to 375F.
Toss first four ingredients in a medium sized bowl. Spread them out on a baking sheet and bake until butternut squash is fork tender, about 30 minutes.
Add all ingredients to food processor and pulse until smooth.
Spoon the dip into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with crackers, pita or Ciabatta bread as pictured, and a glass of Woodbridge by Robert Mondavi Pinot Noir.
Entertaining Tip: Make the dip up to two days before you plan to serve. Dish it into an oven proof serving dish and heat for 30 minutes at 375F before serving. At the 25-minute mark, take the dip out and sprinkle goat cheese and pine nuts over top. Put back in the oven on broil for the remaining 5 minutes to toast the pine nuts and warm the goat cheese.