Pairing Notes: The caramelized squash helps bring out the delicate fruit notes of the Perli Pinot while the shallot and rosemary compliments the savory elements.
Serena's Tips: Having done this recipe with the squash peeled and not peeled, trust me, you'll want to take the time to peel the squash. I reduce the rosemary to 1 tbsp so that it compliments the Perli fruit notes and does not overwhelm the Pinot's delicate nature.
Recipe courtesy of Martha Stewart
Photo courtesy of Serious Eats