Butternut Squash Chili and
2013 Renaissance by Reyes Sauvignon Blanc
By Beth Heiserman
Thanksgiving is right around the corner and knowing that I want to share some of my favorite recipes. Today, I went to the market to get some things and noticed all the pumpkin items. I must say, I never understand why the markets have items for Thanksgiving 6 weeks before. Then again, I saw Christmas stuff this week too.
Sauvignon Blanc and Chardonnay goes well with butternut squash, pumpkin and sweet potatoes. For this dish, I chose our 2013 Renaissance by Reyes Sauvignon Blanc. This wine has aromas of crisp citrus, green apple with slight floral notes. On the palate, you get a hint of honeydew melon and granny smith apples. This fruit forward wine can be appreciated alone or with food. It pairs well with macaroni and cheese, chicken with mustard sauce (poulet a la moutard) and au gratin potatoes. I have also paired this crisp wine with brie with my apple marmalade and vanilla cake with caramel apple frosting.
We sourced our Sauvignon Blanc from Amador county. The wine region started in the 1850’s during the gold rush. As people came to the Sierra Nevada’s for the hope of gold, wineries popped up to make sure the miners’ thirsts were quenched. From prohibition to the 1960’s, wine making was put on hold and then a new generation of winemakers were born. I have sourced many grapes from this one vineyard; like the Sauvignon Blanc, Sangiovese and old vine Zinfandel. They have been growing grapes since 1954.
Last night I asked my dad what he wanted for dinner and he said soup! So today, I thought what type of soup should I make….he loves chili. I decided to make chili with a twist. Being that its fall and bit chilly today, chili is perfect. Here is that recipe. I served it on top of Israeli couscous and quinoa topped with sour cream. Enjoy with a chilled glass of 2013 Renaissance by Reyes Sauvignon Blanc. Cheers!
- 2 lb squash (whole, unpeeled and diced into 1” chunks)
- 1 onion, diced
- 3 tbsp olive oil
- 1 cup of 2013 Renaissance by Reyes Sauvignon Blanc
- 2 cups of vegetable broth
- 4oz can of green chilis, diced
- 1 16oz can of black beans, rinsed
- 1 tbsp cumin
- 1 tbsp parsley, dried
- 1 tsp, thyme, dried
- 1 tsp garlic salt (I used Guava Garlic Salt)
- ½ tsp Black pepper
- In a 3qt cast iron pot, on medium heat, warm up the pan then add the olive oil and onions.
- Sauté until you see browning on the bottom of the pan.
- Add the 2013 Renaissance by Reyes Sauvignon Blanc
- Once the wine I has reduced in half (about 5 minutes), add the black beans, squash, cumin, parsley, thyme and vegetable broth.
- Cook on low-medium heat with the lid on.
- Add garlic salt and pepper, then stir.