Recipe courtesy of Mia Ponzi Hamacher of Sosta House

PAIRED WITH:  Ponzi Vineyards Avellana Chardonnay

1. Preheat oven to 450 degrees.
2. Slice 2 Delicata squash lengthwise and remove seeds
with a spoon. Cut into triangular chunks about 2-3
inches wide, roughly similar in size.
3. Toss squash with 1 tbsp honey, 3 tbsp olive oil, 1 tsp
salt, 1/2 tsp black pepper, 1 tsp sesame oil, 1/4 tsp
togarashi or other chili flake.
4. Spread onto a baking sheet lined with foil, bake for 15
minutes or until soft and a bit charred.
5. While squash is baking, finely chop 1 cup parsley, 1/4
cup chives, 1/4 cup cilantro, 1/4 cup mint, two sprigs
thyme and a sprig of rosemary. Mix with the zest and
juice of two lemons, 1/4 cup olive oil, 1 tsp salt and
one finely chopped jalapeño.
6. In a separate bowl, combine 1 cup yogurt with the
zest of one lemon and 1 tsp ground cumin, 1/2 tsp
ground coriander, 1 tbsp olive oil, 1/2 clove of garlic
(grated).
7. Remove squash trom oven.
8. Spread yogurt on a large flat plate, place squash in
top in a single layer, drizzle with spoonfuls of salsa
verde. Top with toasted walnuts or hazelnuts!