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|Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings.||Cabernet Sauvignon is at its best with beef. If you would like to learn more about this grape, and see the rest of our Cabernet dinner, click the link above.|
|This is one of our favorite recipes. The sweet maple syrup and the savory sage are perfect partners. We serve this every year for Thanksgiving.|
|2 butternut squash
1 can low-salt chicken broth
1 cup maple syrup
3 tablespoons chopped fresh sage
3 tablespoons melted butter
|1. Night before, combine broth, syrup and sage. Refrigerate.
2. Preheat oven to 400 degrees.
3. Cut squash in half down their lengths. Remove and discards seeds and pulp. Cut into two inch cubes and place in a large glass baking dish. Brush squash with butter and sprinkle with salt and pepper to taste.
4. Pour the broth mixture over the squash and bake for 45 minutes. Cover the dish with aluminum foil and bake for an additional 15 minutes.
5. Serve hot.