Roasted Butternut Squash and Sweet Potato

Serves: 4-6 guests

Wine Pairing:  2013 Gabrielle Collection Equilateral

Prep Time 45 minutes

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

TO PREPARE

1. Preheat oven to 425 degrees.
2. Peel, deseed and chop butternut squash into 1-inch cubes.
3. Wash or peel sweet potatoes than chop into 1-inch cubes.
4. Combine the butternut squash and sweet potatoes in a mixing bowl.
5. Add the GCNV Buttery Extra Virgin Olive Oil and toss so that all pieces are covered.
6. Spread evenly onto a baking sheet (not too tight so that all sides can get a firm texture).
7. Bake for 40-45 minutes, or until fork tender.
8. Once finished transfer to mixing bowl, add GCNV Sage Finishing Sea Salt, GCNV Meyer Lemon Tellicherry Pepper, and mix together.

TO SERVE

SHOPPING LIST

• 1 Butternut Squash
• 2-3 Large Sweet Potatoes