Parmesan Roasted Squash

Squash the idea of boring veggies and cook up a perfect pairing to our Cupcake Vineyards Sauvignon Blanc.

Ingredients

  • 2 small squash (we used acorn)
  • fresh thyme & dried oregano
  • salt & pepper
  • ½ cup heavy cream
  • ½ cup grated parmesan
  • extra virgin olive oil, for drizzling
  • serve with Cupcake Vineyards Sauvignon Blanc

Directions

  1. Preheat oven to 375°F.
  2. Cut your squash lengthwise and seed. Trim the bottom to lie flat on large rimmed baking sheet.
  3. Season with salt & pepper and dried herbs.
  4. Divide heavy cream evenly on all pieces. Bake for around 35-40 minutes, until tender.
  5. Remove pan and sprinkle with parmesan. Bake for additional 10-15 minutes, until cheese is melted and golden.
  6. Drizzle with olive oil before serving with Cupcake Sauvignon Blanc.
  7. Enjoy with Cupcake Vineyards Sauvignon Blanc.
  8. Cheers!
Parmesan Roasted Squash
Sauvignon Blanc

made with

Sauvignon Blanc