Pinot Grigio Pumpkin Dip
Pair with Woodbridge by Robert Mondavi Pinot Grigio
Makes 4-6 servings
1 2-lb sugar pumpkin
1 Tbsp olive oil
1 cup ricotta cheese
2 Tbsp Woodbridge by Robert Mondavi Pinot Grigio
1 tsp kosher salt
1/2 tsp fresh ground black pepper, plus more for garnish
1/2 tsp paprika
Dash of cayenne
Preheat oven to 400°.
Slice the pumpkin in half vertically and scoop out all seeds and discard. Brush insides of pumpkin with olive oil, then place the two halves face down on a parchment paper lined roasting pan and place pan in the oven. Roast pumpkin for 30-40 minutes, or until pumpkin can be easily pierced with a fork.
Allow to cool for several minutes. Scoop the roasted pumpkin flesh out of its skin and into the body of a food processor. Discard skins.
To the food processor, add ricotta, Woodbridge by Robert Mondavi Pinot Grigio, salt, black pepper, paprika and cayenne. Process until smooth. Taste, and adjust seasoning as needed.
Place dip in an oven-proof dish and return to oven for 10 minutes or until dip is heated through. Garnish with fresh ground black pepper, and serve with baguette or crackers.