Roasted Black Futsu Wedges with a Ginger Dipping Sauce + 2020 Rabble Rosé #Sponsored

 This is a sponsored post written by me in conjunction with the November #WinePW Paso Robles wines event.

Wine samples were provided for this post and this page may contain affiliate links. 

 

If ever I had to name a junk food that I love, it would be fries. Greasy, salty, delicious fries. But, I know they aren't good for me. So, I can usually stave off my fry-cravings with some oven roasted veggies. I decided to give it a go with a Black Futsu winter squash. Awesome. I love that this only needs two ingredients besides the squash and is done in about an hour. 

 Roasted Black Futsu Wedges 
with a Ginger Dipping Sauce

This is one of my favorite autumn snacks. I served it with a ginger dipping sauce and paired it with the 2020 Rabble Rosé that I received from the Paso Wine Alliance*.

Ingredients

Wedges

• 1 organic Black Futsu squash, seeded and sliced into wedges (use another hard winter squash that you like)
• 2 to 3 Tablespoons olive oil
• freshly ground salt

Dipping Sauce (this makes more than you need, but it's a great marinade, too)

• 1/2 onion, peeled and diced
• 1-1/2-inch piece of fresh ginger, grated
• 1 large lemon, sliced into wedges
• 1 cup soy sauce
• 1/2 cup vinegar               

Procedure

Dipping Sauce

Place all of the ingredients in the bowl of a food processor or blender. Pulse until smooth. Refrigerate until ready to serve. Stir or shake before serving.

Wedges 

Heat oven to 375 degrees Fahrenheit. Line baking sheet with parchment paper or a silicone mat.

In large mixing bowl, toss squash wedges and olive oil together until well-coated. Spread squash in even layer on baking sheet. Sprinkle with salt. Roast 20 to 25 minutes, then flip and roast another 20 to 25 minutes more.                     

Increase heat to 500 degrees Fahrenheit. Roast an additional 5 minutes, or until golden brown and crispy on both sides. 

Serve hot with the dipping sauce.

2020 Rabble Rosé

As we inch towards the end of the year, the temperatures are dropping and I am thinking about long-braised meats and hearty red wines. But I have to say that this delectable dry Rosé - a single varietal made completely of Syrah from Rabble Wine Company* - was like a sip of bottled sunshine...and a welcome spot in a dreary Autumn day. I'll tell you more about the winery and its sustainably-grown vineyards in Paso Robles in my #WinePW event post, for now...

 

It poured a coppery salmon hue with a pale gold rim. On the nose, I jotted down aromas of strawberries with a hint of bitter grapefruit. On the palate this wine was vibrant and alive with mouthwatering acidity. It was a nice match for my roasted squash wedges. Cheers!

Rabble Wine Company on the web, on Facebook, on Twitter, on Instagram

Paso Robles Wine Alliance on the web, on Facebook, on Twitter, on Instagram

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.