1 pound butternut squash, cubed
2 large carrots, peeled and chopped into large pieces
3 bulbs garlic, diced
2 tablespoons olive oil
2 tablespoons pine nuts plus more for garnish
2 tablespoons 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 fresh chives, finely chopped (optional)
Preheat oven to 375°F. Toss first four ingredients in a medium sized bowl. Spread them out on a baking sheet, and bake until butternut squash is fork tender, about 30 minutes.
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 crackers, pita or Ciabatta bread, as pictured, and a glass of Woodbridge by Robert Mondavi Pinot Noir.
*Entertaining Tip: Make the dip up to two days before you plan to serve. Dish it into an ovenproof serving dish, and heat for 30 minutes at 375°F before serving. At the 25-minute mark, take the dip out and sprinkle goat cheese and pine nuts over top. Put back in the oven on broil for the remaining 5 minutes to toast the pine nuts and warm the goat cheese.