Let’s be honest here, I approach award show season like how I approach the Super Bowl…
I’m in it for the food and booze.
I don’t get to see
many movies so I have no idea what actor, actress, or movie to root for. But I still like to watch the red carpet coverage and the award show anyway.
It’s so much fun to sit back and relax (after Autumn has gone to bed… bliss!) with some fun food and a big glass of wine. It’s time to take in the fashion and fun of the night.
Since doing my previous Whole30’s, as well as being pregnant and pumping for over a year, I don’t drink as much. I just haven’t craved wine or beer like I used to. Sorta like, if you don’t use it, you loose it? I dunno.
But the point I am trying to make is that, when I do drink it’s something that I do actually want. Does that make any sort of sense? Let’s pretend you get me, even if you don’t.
So when the occasion strikes when I want to drink wine, it’s a wine that I really do enjoy. And I’ve been enjoying this Pinot Noir from Woodbridge by Robert Mondavi. Which is ‘surprising’ since I normally like lighter whites, but this wine gets me. It’s rich and has a nice body so it’s something I like to pair with ‘hearty’ dishes like a herby roast chicken or a pasta dish with a Bolognese sauce on it.
This Roasted Butternut Squash & Goat Cheese Dip is ridiculous. It has a great sweet, yet earthy flavor and velvety texture. Plus it’s loaded up with goat cheese. Dear lord, goat cheese gets me too. It has a healthy splash of the Pinot Noir in the dip so it adds a nice pop of flavor too.
The best thing is that you can make it up to 2 days in advance so that it can make your Oscar party prep even easier. Make it, let it hang out in the fridge and then heat it back up prior to serving. Transfer the dip to an oven proof serving dish and heat for about 30 minutes at 375F before serving. Take the dip out and sprinkle some goat cheese and pine nuts over top. Put back in the oven on broil on low for another few minutes to toast the pine nuts and warm the goat cheese.
Get ready to cheer on Leo in winning his first Oscar!
And feel free to eat all of this dip. I will be!!!
Roasted Butternut Squash & Goat Cheese Dip
Makes 4-6 appetizer servings
- 1 pound butternut squash, cubed
- 2 large carrots, peeled and chopped into large pieces
- 3 cloves garlic, diced
- 2 Tablespoons olive oil
- 2 Tablespoons pine nuts, plus more for garnish
- 2 ounces goat cheese, plus more for garnish
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon Woodbridge by Robert Mondavi Pinot Noir
- Zest of 1/2 lemon
- Salt and pepper, to taste
- Cayenne, to taste
- 1 Tablespoon finely chopped green onions for garnish, (optional)
- Crostini for dipping
- Preheat oven to 375 degrees. Cover a baking sheet with aluminum foil.
- Toss together the butternut squash, carrots, garlic, and olive oil in a medium sized bowl to coat with the oil.
- Spread them out on the baking sheet and bake until butternut squash is fork tender, about 40-45 minutes.
- Place the roasted vegetables with the pine nuts, goat cheese, lemon juice, pinot noir, and lemon zest. Pulse until smooth. Add a bit more oil to thin, if necessary Add salt and pepper to taste. . Add all ingredients to food processor and pulse until smooth
- Spoon the dip into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with crostini, and a glass of Woodbridge by Robert Mondavi Pinot Noir.
Adapted from Woodbridge by Robert Mondavi
This post was sponsored by Woodbridge by Robert Mondavi but all opinions are my own