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Butternut Squash with Pancetta, Pomegranate Seeds, Arugula, Pears and Asiago Cheese

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Butternut Squash with Pancetta, Pomegranate Seeds, Arugula, Pears and Asiago Cheese

One of the benefits of where I work is the opportunity to work with some exceptional chefs. The below recipe shared by  the Executive Chef at Kenwood Vineyards, Robin Lehnhoff-McCray, has it all. The sweet and nutty flavors from one of my favorite winter squashes married with tart pomegranate seeds (I’m on a pomegranate kick right now), crispy pancetta to add richness and texture, spicy arugula,  sweet pears and Asiago cheese for added complexity makes this recipe  the perfect winter dish. Serve it as your main entrée or as an accompaniment on the side.

1 large Butternut squash, peeled, seeded and diced 1 inch
2 T olive oil
Salt and pepper to taste
½ cup apple cider vinegar
½ cup extra virgin olive oil
1 cup pomegranate seeds
8 ozs. pancetta, sliced thinly or cubed and cooked crisp
2 cups fresh baby arugula
2 large Bartlett pears, sliced thin
4-6 ozs Asiago cheese, grated
Butternut Squash Salad How To

Preheat oven to 350 degrees. In a large bowl, toss the squash, olive oil and salt and pepper to coat. Place this on a sheet pan and cover with foil. Bake until tender, 15 – 30 minutes (mine took about 20 mins). Uncover and continue to bake until the squash starts to turn brown on the edges. Sprinkle with the cider vinegar and extra virgin olive oil. Set aside to cool.

In another bowl, combine the remaining ingredients and add in the squash. Gently toss together and serve immediately.

Serves 6-8 as main entrée.

Wine PairingWine Pairing

A Merlot or Pinot Noir would be a perfect match to the flavor profiles in this dish. Some personal favorites are Creekview Vineyards Santa Clara Valley Merlot, Benovia Winery Pinot Noir or Jack London Vineyards Merlot.

A Thanksgiving Cocktail

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With the Thanksgiving holiday right around the corner we’ve decided to share with you a twist on a classic cocktail (and personal favorite of mine): the sidecar. Traditionally made with cognac, orange liqueur and lemon juice, this variation adds aromatic spicy notes and apple infusion for the perfect winter cocktail.

A Turkey in a Sidecar

½ ounce Grand Marnier or orange liqueur
1 ½ ounces chilled mulled cider (I have a quick and easy recipe for this)
Brown sugar and pumpkin spice for rimming (I found a jar of pumpkin pie spice at Trader Joe’s for $1.99)

 

Preparation:
Place all ingredients in a shaker with a handful of ice. Shake vigorously and strain into a cocktail glass rimmed with a mixture of brown sugar and pumpkin spices (optional).  Tip: to make sugar/spices stick to the rim of your cocktail glass,  wipe rim with orange or lemon wedge.

1 Batch of Mulled Cider

3 cups apple cider
1 – 2 cinnamon sticks
3 – 4 orange or lemon slices

 

Preparation:
Bring cider, cinnamon sticks and citrus slices to a boil over medium heat. Reduce heat and simmer uncovered for 25 – 30 minutes.

Recipe Variations:
Feel free to dress up the above recipe with various combinations of spices and fruits. If you have cloves, allspice berries or star anise they also make a great addition to the cider. Don’t forget to strain the cider before cooling down in the fridge when smaller spices are added.