Pinot Noir

Name: Butternut Squash and Brussels Sprout Salad with Pancetta & Pomegranate
Yield: 10
Cuisine: American
Ingredients: 1 medium butternut squash (or your favorite squash); 4 Tbsp butter, softened; 1 lb Brussels sprouts, very thinly sliced (almost shredded); 2 large shallots, diced small; 2 medium garlic cloves, diced small; ½ lb pancetta or bacon, diced small; ¼ cup Trefethen Pinot Noir; ½ cup Trefethen extra virgin olive oil; 1 pomegranate, seeds removed (or 1/3 cup dried cherries); sea salt or flake salt; black pepper, freshly ground

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Butternut Squash and Brussels Sprout Salad with Pancetta & Pomegranate
Chili-Spiced Chicken Wings with Ginger & Lime
Slow-Cooked Turkey Carnitas
Cedar-Planked Salmon

Pinot Noir

Butternut Squash and Brussels Sprout Salad with Pancetta & Pomegranate

Chili-Spiced Chicken Wings with Ginger & Lime

Slow-Cooked Turkey Carnitas

Cedar-Planked Salmon