Stuffed Butternut Squash With Vouvray

Chef Scott Crawford, Herons, Cary, N.C.
Lizzie Munro
Issue: August 31, 2013

When it comes to chef Scott Crawford's butternut squash with spicy chorizo and corn bread stuffing recipe shared with Wine Spectator, simplicity is the key. By topping the squash with sweet peppers and sautéed shrimp, all bathed in a rich beurre blanc and studded with tangy citrus, Crawford transforms an earthy fall vegetable into a dish suitable for the late-summer table.

For the full article, check out the new issue of Wine Spectator, on newsstands July 23, 2013.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories