This dish pairs beautifully with Merlot thanks to the wine’s soft tannins, plummy fruit, and subtle herbal undertones, which complement the natural sweetness of roasted squash. The addition of goat cheese introduces a creamy tang that balances Merlot’s depth, while pomegranate seeds provide a bright pop of acidity and vibrant color. Toasted walnuts contribute a satisfying texture and nutty warmth that echo the earthy qualities of the wine, creating a well-rounded and harmonious pairing. (Serves 4 - 6)
Ingredients:
- 2 delicata squash (halved, seeds removed, sliced into ½-inch rings)
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 3 oz goat cheese (crumbled)
- ½ cup pomegranate arils
- ¼ cup toasted walnuts (roughly chopped)
- 1 tsp honey or maple syrup (optional drizzle)
- Fresh thyme (optional garnish)
Instructions:
- Preheat oven to 425°F.
- Toss delicata squash slices with olive oil, salt, and pepper.
- Spread on a baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway, until golden and tender.
- Transfer to a serving dish.
- Sprinkle with goat cheese, pomegranate arils, and toasted walnuts.
- Drizzle lightly with honey or maple syrup if desired.
- Garnish with fresh thyme for an herbal touch. Serve warm.
