First Course
2021 Spirit Hill Blanc de Noirs & Roasted Winter Squash
WHY IT WORKS: From the cool, wind-shaped slopes of Spirit Hill Vineyard, the 2021 Blanc de Noirs delivers precision, savory depth, and vibrant natural acidity. Roasted winter squash provides warmth and structure, while brown butter and toasted hazelnuts reflect the wine’s textural richness. A restrained finish of balsamic and pomegranate adds lift, keeping the pairing focused and balanced.
Ingredients:
Serves 4–6
· 1 medium winter squash (kabocha or delicata), halved, seeded, and sliced
· 2 tablespoons olive oil
· 1 teaspoon kosher salt
· ½ teaspoon freshly cracked black pepper
· 4 tablespoons unsalted butter
· ⅓ cup hazelnuts, toasted and roughly chopped
· 1–2 teaspoons aged balsamic vinegar
· ¼ cup pomegranate seeds
Instructions:
1. Preheat oven to 400°F.
2. Toss squash with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.
3. Roast until tender and caramelized, 25–35 minutes, turning once.
4. In a small saucepan, melt butter over medium heat until lightly browned and aromatic. Remove from heat.
5. Transfer squash to a serving platter. Spoon brown butter over the squash, then scatter hazelnuts evenly.
6. Finish with a light drizzle of balsamic and sprinkle with pomegranate seeds just before serving.