Cartograph Wines - Recipes - Butternut Squash, Pecans and Currants
Roast butternut squash with pecans and currants for a easy, earthy dish that pairs perfectly with Pinot Noir. [Recipe Link]
Ingredients
- 2 small butternut squash (about 2 lbs. each)
- 7 tbsps extra-virgin olive oil
- 5 sprigs of thyme
- salt and pepper, to taste
- 3 garlic cloves, finely chopped
- 1/2 cup coarsely chopped pecans
- 1 tbsp sugar
- 1/4 cup champagne vinegar (or white wine vinegar)
- 1/4 cup currants
- 1/2 tsp chili flakes
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