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Togetherness is one of the best things about this time of the year. Enjoy time with family and friends (instead of spending too much time in the kitchen) with this easy butternut bruschetta appetizer and wine pairing.
The weather has turned chilly and soon there’ll be friends and family on our doorstep!
Thanksgiving, it’s one of my favorite times of year! In our home, enjoying Thanksgiving means spending time with those we care about, brilliant conversations, and gorgeous food of course. To keep me focused on spending more time with my guests, I make sure to keep a few key ingredients on hand, some bottles of incredible wine ready and the menu full of flavor yet easy to prepare.
During this time of year, you’ll find these simple go-to ingredients and staples in my kitchen: ready to bake baguettes, crackers, butternut and acorn squash, a selection of cheeses and cured meats, fresh and dried herbs, fresh fruits, and a selection of my favorite Sonoma-Cutrer wines.
Bruschettas are amazing appetizers, you can create such an array of flavors, and everyone loves them. I decided to make this Thanksgiving inspired Sage and Butternut Bruschetta, and I’ve paired it with Sonoma Cutrer’s Russian River Ranches Chardonnay and Pinot Noir.
The Sonoma Cutrer Chardonnay is an aromatic wine that will remind you of apples and pears, with a crisp, zesty flavor that is made from the Sonoma Coast appellation, perfect for producing exceptional Chardonnay.
If you prefer the Pinot Noir, you’re definitely in for a treat! This wine is richly textured and nicely balanced. You will sense the flavors of black cherry, tobacco and sweet barrel spice, finishing off each sip with a beautiful smooth finish.
You can easily order these wines and more at Sonoma-Cutrer, and they will be delivered to you. If you happen to be in Sonoma County, California, you can also enjoy one of their lovely Tours and Tastings while you’re there!
Enjoy your gatherings with beautiful wines and gorgeous food!
- 1 small Butternut Squash, cut in half lengthwise
- Olive Oil
- Salt and Pepper, to taste
- 1 tsp Sage, dried
- 8 Garlic Cloves
- 3 - 4 Shallots
- 1 - 2 sprigs fresh Sage leaves
- 2 oz Feta Cheese, crumbled
- 1 medium sized Baguette, sliced ½ inch thick
- Preheat the oven to 400°F. Line a baking tray with parchment paper.
- Slice the Butternut Squash lengthwise, remove the seeds, and place on the baking tray cut side up.
- Add 6 of the Garlic Cloves, left in their skins, and the Shallots, also with skins left on, to the baking tray.
- Drizzle the Butternut Squash, Garlic and Shallots with Olive Oil, and season with Salt, Pepper and the dried Sage.
- Roast in the preheated oven for 400°F for about 45 minutes, or until the Butternut Squash is easily pierced with a knife. Remove and allow to cool
- Toast the sliced Baguette in a dry skillet or in the oven for about 10 minutes, or until just starting to turn golden.
- Scoop the Butternut Squash out of the skins and place in a bowl. Remove the Garlic and Shallots from their skins, roughly chop and add to the Butternut Squash, mixing and mashing well a fork.
- With the remaining fresh (not roasted) Garlic, slice in half and rub across the toasted Baguette on one side (this adds so much flavor).
- Top the Garlic rubbed toast with the Butternut mixture.
- Garnish with crumbled Feta cheese and a few Sage leaves.