By Cara Chigazola-Tobin | Illustration by Courtney Moy

For Chef Cara Chigazola-Tobin of Honey Road, Vermont is home—which basically makes her a pro at all things winter. (Not to mention cold-weather wine drinking. That’s a thing.) Since Vermont is renowned for its goat cheese, and Sauvignon Blanc is renowned for its goodness with goat cheese, Chigazola-Tobin’s letting us in on this gem of a recipe. It’s brought to you by JUSTIN Vineyards & Winery, just in time for your what-do-I-bring-as a-side panic. —CF
   

Honeynut Squash, Vermont Creamery Goat Cheese, Radicchio and Hazelnuts  

Serves 4  

“At Honey Road, we get local Honey Nut squash from a couple different farms and top it with Vermont Creamery goat cheese,” she says. “Grilled radicchio adds smokiness, while toasted hazelnuts add a nuttiness that complements the sweet squash and tangy goat cheese. Finish it off with lots of chopped herbs and some local Vermont honey, and you have a perfect dish.”  

What you’ll need:  
2 honeynut squash (but small butternut squash will work in a pinch)
½ cup goat cheese
1 head radicchio
½ cup hazelnuts, chopped
1 cup panko breadcrumbs
4 Tbsp butter, melted
2 Tbsp flat leaf parsley, chopped, to garnish
Honey to garnish  


Cut the squash in half through the stem. Remove the seeds and place on a baking dish, flesh side down. Bake in a 350F degree oven until soft (about 40 minutes). While the squash bakes, grill or pan-sear your radicchio. Start by cutting the radicchio in half through the stem. Lightly oil and season on all sides with salt. Grill or pan sear on high heat until the radicchio lightly browns and wilts. Set aside. Once cool, cut into thin strips.

Toss the panko bread crumbs and chopped hazelnuts with the butter and toast in a 350F degree oven until lightly brown.

Now you’re ready to assemble! Crumble the goat cheese onto the Honey Nut squash, and place in the oven for a few minutes— just enough to soften the cheese. Once melty, remove from the oven and top with the radicchio, breadcrumb mixture, lots of chopped parsley and a drizzle of honey.



See what else our chefs suggest with JUSTIN Sauvignon Blanc, here, here, and here!