
I'd pair this Tracey Black recipe with an oaked chardonnay or an off-dry (slightly sweet) riesling. Riesling styles range from bone-dry to dessert sweet.
Makes 4 servings
1 medium butternut squash
1/4 bunch thyme, finely chopped
4 tablespoons canola oil
1 clove garlic, left in peel
1/2 medium onion, halved
3 tablespoons grated fresh ginger
2 tablespoons butter
Salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees. Slice squash in half lengthwise, scooping out and discarding all seeds. Place face up on cooking sheet, sprinkle with thyme and canola oil. Put garlic and onion inside squash. Roast until tender, about 45 minutes.
Once soft, squeeze out squash, onion, garlic (removed from skin) and thyme into food processor.
Add grated ginger, butter and salt and pepper to taste. Pulse in food processor just until creamy. Do not overprocess.
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