Braised Butternut Squash with Miso Glaze and Beet Puree

• Preheat oven to 350°.
• In a large bowl toss squash with olive oil and salt and pepper.
• Place in a shallow baking dish with about ¼ cup water.
• Cover tightly with aluminum foil and bake for 20 to 30 minutes until tender.

• Combine the above ingredients in a medium stock pot and bring to a simmer.
• Simmer for 20 to 25 minutes.
• Pour into a blender and blend until smooth. If mixture is to thin return to pot and cook to desired consistency.

• In a small pot combine the above ingredients and reduce to 1 cup.

• In a shallow baking dish place beet, a splash of olive oil, big splash of water, pinch of salt and pepper.
• Cover tightly with aluminum foil and bake for 40 to 60 minutes until very tender.
• Remove beets allow them to cool slightly and then remove skins.
• Puree beets in blender until smooth, add water if needed.

In a shallow serving dish smear the beet puree. Next place the braised butternut squash with a drizzle of miso glaze and apple butter. Serve with this dish’s perfect match, Calistoga Cabernet Sauvignon.