Squash. More specifically, Winter Squash. That’s what this week’s #Sunday Supper theme is all about. Honesty, I had no idea you could do so much with winter squash! Though I must confess my squash repertoire is limited to an occasional foray into butternut squash (mostly store-bought salads and occasionally soup), and pumpkin pie. But after seeing these amazing recipes, and learning about the superfood qualities of squash, I’ll be eating more squash!
In fact, now that I think of it, my office is hosting a “Potluck and Culinary Challenge” next week, and with these recipes at my disposal, I feel as if I have an unfair advantage! Well you know what they say….”All is fair in love, war and culinary challenges”;-)
Wine Pairing Tips:
This week theme gives me an opportunity to present two key wine and food pairing principles:
- Pair the wine and foods of equal “weight” – Pair full-bodied, hearty dishes with full-bodied wines (red, white and sparkling). In other words, try to keep the mouth-weight profile of the wine and food in balance. The wine and the dish should be equal partner with neither overwhelming the other.
- Pair to the prominent element of the dish – Identify the dominant element of the dish; more often it is the sauce, seasonings or cooking method, rather than the main ingredient. This week’s theme is a great example. Squash may be prepared in a myriad of ways. In and of itself squash has a mild flavor profile. Which is why it’s so versatile. But once it’s part of a dish with a stronger ingredient profile such as lasagna, chili,or perhaps an ethic dish, you’ll need to pair the wine to the stronger ingredient profile of the sauce or condiment. Likewise the roasted squash has a different flavor profile than fresh.
`Check out the amazing array of sweet and savory recipes the #SundaySupper family of food bloggers for this week and my wine pairing recommendations.
Pair these breakfasts and breads with the 2011 Innocent Bystander Pink Moscato. It’s a blend of Gordo Muscat and Black Muscat from the Yarra Valley in Australia. It’s only 5.5% alcohol and it has a red berry, strawberry, peach, and zesty citrus character. It’s a fun and fizzy quaff that is moderately sweet but not cloying.
- Maple Butternut Squash Donuts from Mess Makes Food
- Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
- Pumpkin Sweet Rolls from Basic N Delicious
Pair these appetizers, starters, and condiments with a glass of bubbly. One of my favorites is La Marca Prosecco. It shows apple, peach and honeysuckle aromas followed by fresh, fruity apple, citrus flavors.
- Butternut Squash and Couscous Patties-Indian Inspired from Soni’s Food
- Pumpkin Hummus with Spiced Lamb from girlichef
- Quick Pumpkin Butter from Shockingly Delicious
Pair these dishes with a Riesling. Look for the 2011 Columbia Crest Two Vines Riesling. It’s distinctly off-dry with pear, peach, and citrus aromas, followed by stone fruit, mild orange and nuanced honey flavors rounded out with a crisp refreshing acidity.
- Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
- Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi’s Kozy Kitchen
Pair these dishes with Gruner Vetliner from Austria – another under-appreciated food friendly wine. I recommend the 2011 Stadlmann Gruner Veltliner. The Stadlmann family has been making wine since 1780, and this one shows an appealing green apple, stone-fruit, white pepper and spice character.
- Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
- Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
- Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
Pair these dishes with Chardonnay. Look for the 2011 Franciscan Estate Napa Valley Chardonnay. It’s moderately oaked, and medium-bodied with an appealing lemon cream, pear, apple and citrus character.
- Butternut Squash Soup from That Skinny Chick Can Bake
- Pumpkin Macaroni and Cheese from Big Bear’s Wife
- Roasted Squash and Sesame Noodle Salad from Jane’s Adventures in Dinner
- Slow Cooker Squash and Apples from Mama’s Blissful Bites
- Spaghetti Squash Shrimp Scampi from Pescetarian Journal
Pair these dishes with Pinot Noir. I recommend the 2012 Belle Glos Meiomi Pinot Noir. It shows a supple texture and an enticing plum, tart cherry, cranberry, and spiced vanilla character.
- Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
Pair these starters, main and side dishes with Cabernet Franc, an under-appreciated food pairing partner. Look for the 2010 Dr. Konstantin Frank Cabernet Franc. It’s produced in the New York’s Finger Lakes region, a wine region that’s definitely on the rise! It’s medium-bodied and smooth with nicely balanced red cherry, blueberry fruit flavors accompanied by savory spice and herb notes.
- Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
- Parmesan-Roasted Acorn Squash from The Urban Mrs
Pair these starters, main and side dishes with a red Rhône blend. I picked up a bottle of 2011 M Chapoutier Bila-Haut Les Vignes from Costco recently and drinks about it’s $10 price tag. It’s a blend of Syrah, Grenache and Carignan that has a delightful black cherry, red currant, blackberry, and mineral character.
- Black Bean and Butternut Squash Chili from Supper for a Steal
- Black Bean Pumpkin Soup from What Smells So Good?
- Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
- Roasted Buttercup Squash and Black Bean Soup from The Not So Cheesy Kitchen
- Sausage and Apple Stuffed Acorn Squash from The Messy Baker
- Skillet Buttercup Squash with Bacon from Magnolia Days
Pair these dishes with Tempranillo from the Rioja region of Spain. I like the 2010 Vina Zaco Tempranillo. It’s produced by one of Spain’s oldest wineries, Bodegas Bilbainas. It opens with perfumed floral, licorice, black cherry and spiced vanilla aromas that follow onto the palate with soft juicy tannins.
- Butternut Squash and Spinach Quesadillas from The Dinner-Mom
- Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
- Pumpkin Enchiladas from La Cocina de Leslie
- Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
Pair these dishes with Zinfandel. Look for the 2012 Cline Cellars Lodi Zinfandel. Cline Cellar is one of America’s consistently good value wine producers and this Zinfandel is a great example. The fruit is sourced from Lodi, California – the self-proclaimed Zinfandel capital of the world. It has an easy drinking plum, blackberry, and spiced vanilla character.
- Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
- Carnival Squash with Maple Sausage Stuffing from Cindy’s Recipes and Writings
- Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue’s Nutrition Buzz
Pair these dishes with Chianti from Italy. A perennial favorite of mine is the 2009 Marchesi de Frescobaldi Nipozzano Chianti Rufina Riserva. It shows a mouth-filling dried red fruit, sweet spice, and dried herb character with a very satisfying finish.
- Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
- Butternut Squash Lasagna from Hip Foodie Mom
- Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
- Pumpkin Alfredo from Hezzi-D’s Books and Cooks
- Spaghetti Squash in a Creamy Sausage Sauce from Cookin’ Mimi
- Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
Pair these desserts with Törley Doux Sparkling Tokaji. It’s a rare sparkling Tokaji, a wine produced in Hungary from a blend of blend of Furmint and Hárslevelű grape varieties. It’s layered and concentrated with an intriguing dried citrus, tropical fruit, wildflowers, and honey character.
- Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
- Pumpkin Pie Crumb Bars from Pies and Plots
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