Caramelized Squash and Tomato Ragout with
Spanish Chorizo and Bellwether Farms Pepato on Walnut Crostini
Pair with La Crema Syrah

The toasted notes of the caramelized squash, salty flavors of Parmesan cheese and subtle spiciness of the Spanish chorizo make this an interesting match with our intensely flavored Syrah.

Makes 30 appetizer portions

Squash Ragout Ingredients:
2 lbs zucchini squash, seeds removed and cut into ¼" dice
2 Tb kosher salt
2 Tb garlic, sliced thin
½ cup olive oil
2 Tb shallots, minced
1 Tb fresh thyme, minced
16 oz canned San Marzano tomatoes, crushed with liquid

Squash Ragout Preparation:

1. In a bowl toss zucchini with salt to coat evenly. Place into a strainer and cover with paper towels. Place a weight on top and let drain at room temperature for 4 hrs and discard liquid.
2. Lay out zucchini on a sheet tray and roast at 400 degrees until golden brown, about 10 minutes.
3. In a small sauce pan heat the olive heat over low heat, and then add garlic. Cook slowly until garlic is golden brown. Remove the garlic from the oil and drain on paper towels.
4. Heat a sauté pan until almost smoking. Working in batches, add 1 Tb of the garlic oil, then 1 cup of the zucchini. Sauté briefly to caramelize, then add a tsp of thyme, a tsp of the cooked garlic and ¼ cup of tomato. Repeat until all of the zucchini has been sautéed. Combine in a medium sauce pan and bring to a simmer for about 20 minutes or until thickened. Season to taste with salt.

1. Slice baguette into 30 thin slices. Drizzle with olive oil and season with salt. Bake at 350?on a sheet tray for 10 minutes or until golden brown.
2. Remove from oven and let cool.
3. To serve, arrange crostini on a platter and top with a slice of chorizo, then a teaspoon of ragout, and finally a slice of Parmesan cheese.