Ingredients

1 Medium Spaghetti Squash Red Ridge Farms Tuscan Olive Oil

1 Small Butternut Squash – Peeled & Cubed

4 ounces of Prosciutto – Chopped

Jacobsen Rosemary Sea Salt

3 cloves minced Garlic

3 tablespoons of minced Shallots

1 tablespoon of Balsamic Vinegar

4 teaspoons of minced Sage

Fresh Cracked Black Pepper

For Toppings

1/2 cup Pine Nuts, Pomegranate seeds, 1 bunch Sage leaves, 1/4 Red Ridge Farms olive oil, Jacobsen sea salt & fresh cracked black pepper

Cream Sauce (optional)

1 cup Heavy Whipping cream, 2 tablespoons Unsalted Butter, 1/2 cup Fresh Grated Parmesan, 1/2 teaspoon Nutmeg, 1/2 teaspoon Lemon Juice

Spaghetti Squash with Prosciutto, Sage & Pomegranate

Harvest in Oregon Wine Country should come with its own cook book. Beyond the bounty of wine grapes, with the arrival of Autumn, we are excited for local nuts, berries, squash, garlic, and so much more. The beauty of the season is also a time of exhaustion for farmers, therefore they should be treated with the age old healing powers of great food and great wine. Check out Lange Estate Winery’s Autumn Harvest Recipe and enjoy with a glass of Wine & Spirits’ “Year’s Best U.S. Pinot Noir,” the 2014 Three Hills Cuvée.

Directions

Preheat the oven to 375 F. Coat a baking sheet with a dash of Olive Oil. Slice Spaghetti Squash in half (long ways), lightly coat with Olive Oil and Sea Salt & place face down on baking sheet. Roast Spaghetti Squash for 45 minutes or until tender & easily separated from the skin.

Meanwhile, in a large skillet, sautée Shallots in Olive Oil until softened then add Prosciutto & heat until crispy. Sprinkle in Sage & Balsamic Vinegar. Stir until combined & turn off heat.

In a separate skillet, sauté Butternut Squash in 1 Tbl of Olive Oil until it begins to brown.

After letting the roasted Spaghetti Squash cool, scoop out seeds then use a fork to pull the squash from the skin. Add Spaghetti Squash & cubed Butternut Squash to the skillet with Prosciutto, Sage & Shallots. Stir until combined.

To top your dish, in a medium skillet, heat Pine Nuts until they turn golden.

In a different small skillet, heat Butter until melted, add Heavy Whipping Cream and stir in Parmesan until melted. Add Nutmeg, Pepper and Lemon juice. Sauce will thicken slightly. Continue stirring until ready to drizzle over dish.

In a separate small skillet, heat 1/4 cup of Olive Oil & add Sage. Using tongs, remove Sage from oil as soon as they crisp & add Salt immediately.

Place a serving of the squash mixture on a beautiful serving platter, drizzle cream sauce on top, add roasted Pine Nuts, Pomegranate seeds and fried Sage. Pair with good friends and wine. Try this dish with the berry bramble of Lange Estate’s 2014 Three Hills Cuvée Pinot Noir (Wine & Spirits “Best U.S. Pinot Noir of the Year”), or Wine Enthusiast’s “Editors’ Choice” of the 2015 Three Hills Cuvée Chardonnay.