Roasted Butternut Squash and Goat Cheese Pinot Noir Dip

Makes 4-6 appetizer servings. Recipe is from Woodbridge by Robert Mondavi.

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 pinot noir wine

Zest of 1/2 lemon

Salt and pepper, to taste

Cayenne pepper, to taste

1 tablespoon fresh chives, finely chopped (optional)

1. Preheat oven to 375 F.

2. Toss squash, carrots, garlic and olive oil in a medium-sized bowl.

3. Spread vegetables out on a baking sheet and bake until butternut squash is fork tender, about 30 minutes.

4. Add all ingredients to food processor and pulse until smooth.

5. Spoon the dip into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with crackers, pita or ciabatta bread.

Entertaining tip: Make the dip up to two days before you plan to serve. Dish it into an oven-proof 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.