Warm Butternut Squash Planks with Ricotta, Apricots & Caramelized Pumpkin Seeds

Pairs perfectly with our 2021 Convergence Chardonnay

To highlight the warm spice and vanilla notes in our 2021 Convergence Chardonnay, Chef Charlie has paired this with a delightful roasted butternut squash salad.  To further highlight to toasted, rich character of this mouthwatering Chardonnay, pumpkin seeds that are lightly caramelized are added for a wonderful crunch.  To celebrate the delicate aromas and complexity of this wine, dollops of herbed ricotta and freshly sliced apricots are layered to further enhance the notes of stone fruit found in the Convergence Chardonnay.

Pan of roasted squash


  • Butternut Squash – 1
  • Fresh Apricots – 4
  • Ricotta Cheese – 1 cup
  • Pumpkin Seeds – 1 cup
  • Brown Sugar – 1/8 cup
  • Lemon – 1
  • Chives – 1 bunch
  • Parsley – 1 bunch
  • Oil for Roasting & Garnish
  • Salt & Pepper to Taste


Herbed Ricotta
Mince 1 bunch of chive & 1 bunch of parsley, set aside.  Zest the peel of 1 medium sized lemon.  Combine 1 cup of Ricotta with the lemon zest, and minced herbs.  Add a pinch of salt & pepper to taste.  Cover and allow to rest in refrigerator for at least 1 hour, but up to 48 hours to allow the flavors to marry.

Roasting the Butternut Squash
Preheat your oven to 450 F
May be done at a lower temperature if your oven does not go this high, simply add baking time to achieve doneness

Remove skin from Butternut squash with a peeler.  Slice whole squash in half lengthwise, remove seeds with a large spoon, then slice into thin planks, (about ½ an inch thick).  Drizzle with oil (we use a neutral seed based oil, but any high smoke point oil will work). Season with a pinch of salt & pepper.  Place the seasoned planks onto a lined baking sheet in an even layer, with space between each plank to encourage even at browning. Roast for 20 minutes, or until tender and color is well developed. Remove and hold at room temperature until lukewarm.

Caramelized Pumpkin Seeds
In a large skillet, combine 1/8 cup brown sugar with 1 cup of pumpkin seeds.  Cook over medium heat, while continuously stirring until sugar has melted and coats the seeds. Continue cooking until the sugar begins to caramelize, about 2-3 minutes.  Remove the pan from heat and spread the caramelized seeds onto an oiled sheet pan or wax paper to cool.

Stack the planks of Butternut Squash on 4 individual plates, add dallops of the herbed ricotta and drape with fresh apricot slices.  Sprinkle the plate with caramelized pumpkin seeds.  If desired, use good quality olive oil to drizzle around the plate for a beautiful visual effect.  Enjoy with a glass of chilled Convergence Chardonnay.