Chef Tim’s Roasted Winter Squash
By Chef Tim Bodell
The time has come to begin picking our winter squash at the Winery! We started these plants from seed in late spring and watched them grow, flower, and produce these beautiful fruits. Most of the plant is edible and is used in cultures around the world- the leaves, flowers, flesh, and the seeds. There are countless dishes that winter squash can be used in such as risotto, soup, pumpkin pie, muffins, and all kinds of different pasta dishes such as lasagna, gnocchi, and tortelli. This recipe makes a wonderful base for soups, risotto, or a pasta filling.
2-3 winter squash or pumpkins
1. Preheat oven to 350 degrees.
2. Poke holes in the winter squash or pumpkin and place them on a baking sheet.
3. Roast the winter squash or pumpkin whole at 350 degrees until soft, about 1 hour (depending on the size of the squash/pumpkin).
4. Allow them to cool enough to handle and simply peel the skin, remove the seeds, and puree or mash the flesh. Incorporate this cooked squash into soups, risotto or as a nice pasta filling!
Suggested wine pairing:
Francis Coppola Reserve Viognier
Leading with a beautiful perfume of lychee, apricot, and island flowers, this wine offers juicy, mouth-filling flavors of pineapple, citrus, and melon, all perfectly balanced by vibrant natural acidity. If you add this roasted winter squash to a ravioli dish, the acidity in this wine will balance nicely with the creaminess of the dish.