Roasted Butternut Squash and Sweet Potato
Roasted butternut squash and sweet potato paired with GC Napa Valley Buttery Olive Oil & Sage Finishing Sea Salt. Perfect for 4-6 guests, served with 2013 Gabrielle Collection Equilateral wine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oconnellfamilywines.com.
Ingredients
- 2 Cups chopped and peeled butternut squash (1-inch cubes)
- 2 Cups chopped sweet potato (or peeled) (1-inch cubes)
- 3 Tsp. GC Napa Valley Sage Finishing Sea Salt
- 3 Tbs. GC Napa Valley Buttery Extra Virgin Olive Oil
- 2 Tsp. GC Napa Valley Meyer Lemon Tellicherry Pepper
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