Pairing Notes: We love how the richness of the roasted butternut squash brings balances the fruit elements of Pinot and the goat cheese echoes the acidity.
Serena's Tips: We reduced the amount of goat cheese, nuts, and basil from the original recipe in order to bring the butternut squash in balance with the Pinot. We also substituted toasted pine nuts instead of walnuts because pine nuts are a little more subtle but both work. Also, be aware this makes much more than 4 - 6 servings.
Recipe courtesy of GIada De Laurentiis
Photo courtesy of Food Network