Hi, I'm planning to make a Splendid Table dish that is butternut squash, roasted with sage, basil, a wee bit of brown sugar, garlic and onion and some crushed red pepper (the kind you put on pizza). I've made it before and it's AMAZING -- the blend of a little spicy, a little sweet and really herby. But the info I find on what goes with sage is the opposite of what goes with butternut squash, what goes with basil leaves me stumped.
Suggestions? (without the squash, I'd have gone with Syrah or Merlot).
Thanks in advance!
(BTW, in case anyone Googles the recipe, I skip the pasta and half-and-half)
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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