Roasted Butternut Squash & Goat Cheese Pinot Noir Dip

Makes 6 servings

Even those who aren't big on wine will love this butternut squash dip from Woodbridge by Robert Mondavi. Consider the lemon the perfect amount of zing to keep everyone's mouths watering for more.

·   1 pound butternut squash, cubed

·   2 large carrots, peeled and chopped, into large pieces

·   3 bulbs garlic

·   2 tablespoons olive oil

·   2 tablespoons pine nuts (plus more for garnish)

·   2 tablespoons goat cheese (plus more for garnish)

·   2 tablespoons fresh lemon juice

·   1 tablespoon Woodbridge by Robert Mondavi Pinot Noir

·   Zest of 1/2 lemon

·   Salt and pepper to taste

·   Cayenne to taste

·   1 tablespoon fresh chives, finely chopped (optional)

Preheat oven to 375°F. Toss first four ingredients in a medium-size bowl. Spread them out on a baking sheet and bake until butternut squash is fork tender, about 30 minutes.

Add baked mixture and remaining ingredients into a food processor and pulse until smooth. Spoon into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with veggies.

*Entertaining Tip: You can make the dip up to two days before you plan to serve. On game day, dish it into an oven-proof serving dish and heat for 30 minutes at 375°F before serving. At the 25-minute mark, take the dip out and sprinkle goat cheese and pine nuts over top. Put back in the oven on broil for the remaining 5 minutes to toast the pine nuts and warm the goat cheese.