Braised Butternut Squash with Miso Glaze and Beet Puree

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, November 23rd, 2024

Our culinary team brings the flavor with this bold and beautiful Braised Butternut Squash, miso glazed and paired with a vibrant beet purée!

Ingredients

Serves 8

Oven Braised Butternut Squash

2 large butternut squash, cut into
2 ½ inch long x 1 inch wide
Olive Oil
Salt and pepper to taste
¼ cup water

Apple Butter

5 fuji apples, peeled and diced
1 cup of water
½ cup apple cider vinegar
½ cup sugar
¼ teaspoon allspice
¼ teaspoon nutmeg
½ teaspoon salt

Beet Puree

12 baby red beets, trimmed and washed
Olive oil
Salt and pepper

Miso Glaze

⅔ cup red wine vinegar
⅔ cups Miri

¼ cup white miso paste

Method

Butternut Squash

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.

Apple Butter

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.

Miso Glaze

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

Beet Puree

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.

To Finish

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.

This dish pairs beautifully with our 2019 Davis Estates Calistoga Cabernet, thanks to its rocky profile that complements the earthiness in the beets and furikake. The wine’s minerality enhances the beets, making it the perfect match.