Sponsored Post: Whether you are hosting a wine party or looking for the perfect pairing for your dinner party menu, we’ve teamed up with Sonoma-Cutrer to provide wine inspiration for your next gathering.
Butternut squash and apples are tossed in delicious spices, roasted, and layered on ricotta cheese with a balsamic drizzle. The best part? It’s ready in 30-minutes and pairs well with wine.
Fun Fact: my first job out of college was actually at a wine importer in Birmingham, AL.
Working for the wine importer was TONS of fun. I had amazing co-workers, great work-life balance and most importantly: wine tastings in-office.
I know, I know.. you’re probably thinking WHYY did you leave!? My answer? #millennial
When Sonoma-Cutrer approached me about collaborating with them on a recipe + wine pairing I was like “is that even a question!?” Not only are their wines delicious, but wine is simply a necessity over the holidays.
I opted to try their Russian River Valley Pinot Noir because it pairs perfectly with root vegetables. And as you all know, I LOVE my vegetables.
{ See these roasted teriyaki vegetables for some more veggie inspiration! }
This vintage Pinot is round, silky, and elegant with a long finish of flavors of black cherry, tobacco and sweet barrel spice that shine throughout. This Pinot Noir is one of the most versatile red wines and pairs perfectly with not only root vegetables but also with lamb, beef and mushrooms.
This Pinot is round, silky, and elegant with a long finish of flavors of black cherry, tobacco and sweet barrel spice that shine throughout. This Pinot Noir is one of the most versatile red wines and pairs perfectly with not only root vegetables but also with lamb, beef and mushrooms.
Roasted butternut squash and apples tossed in delicious spices, layered over ricotta & drizzled with a homemade balsamic.
I think I died and went to heaven. After making the butternut squash bruschetta, I had leftover squash and apples that I later used in a yogurt bowl for breakfast! I combined greek yogurt, the squash + apple mixture, peanut butter, apple slices and some gingersnap spice for a filling morning bowl!
We are so excited to bring this wine to our upcoming holiday parties. & we may or may not have also got some of the pinot as a gift for a few friends ? Sonoma-Cutrer offers a wonderful wine club that delivers right to your door, so it’s perfect for gifts.
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Butternut and Apple Bruschetta and Sonoma-Cutrer Wine
- Yield: 0 serves 4 1x
Ingredients
- 2 Cups Diced Butternut Squash
- 1 Cup Diced Apples
- 2 Tbsp Coconut Oil
- 2 Tbsp Extra Virgin Olive Oil Optional
- 1/2 Tsp Ground Cinnamon
- 1/2 tsp pumpkin pie spice
- 1 Tsp Salt
- 1 Cup Ricotta Cheese **See post for substitutes.
- 2 Tbsp Balsamic Glaze For homemade (use 1/4 cup brown sugar and 1/4 cup balsamic)
Balsamic Glaze
- 1/2 Cup Balsamic Vinegar
- 2 Tbsp Brown Sugar
Instructions
- Preheat the oven to 425° F.
- Toss the butternut squash and apples with 2 tbsp coconut oil, ground cinnamon, pumpkin pie spice and ½ tsp salt.
- Place in an even layer on a baking sheet and into the oven for 15 minutes.
- While the squash and apples are roasting, brush the sliced bread with 2 tbsp EVOO, set aside. This step is optional. I popped my bread in the oven without any oil, but that’s just my personal preference.
- Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
- Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
- Drizzle with the balsamic glaze.
Balsamic Glaze
- Add balsamic vinegar and brown sugar to a small saucepan & set over medium heat.
- Once the mixture begins to bubble, reduce the heat to medium-low heat and allow to simmer until reduced by half, about 10 minutes.
- Remove from the heat and set aside to cool before serving.
