post id- 10710post_type - food_wine_pairing
is_single - yes
current_user_id - 
in_array - no
is_allowed - no
Array
(
    [0] => 9768
    [1] => 9773
    [2] => 9770
    [3] => 9771
    [4] => 9769
    [5] => 9772
    [6] => 9779
    [7] => 9775
    [8] => 9776
    [9] => 9778
    [10] => 9777
    [11] => 9774
    [12] => 9786
    [13] => 9785
    [14] => 9784
    [15] => 9783
    [16] => 9781
    [17] => 9782
    [18] => 9793
    [19] => 9792
    [20] => 9791
    [21] => 9789
    [22] => 9790
    [23] => 9788
    [24] => 9787
    [25] => 9795
    [26] => 9183
    [27] => 10064
    [28] => 10065
    [29] => 10044
    [30] => 10067
    [31] => 10060
    [32] => 10066
    [33] => 10255
    [34] => 10233
    [35] => 10254
    [36] => 10252
    [37] => 10253
    [38] => 10251
    [39] => 9833
    [40] => 10710
    [41] => 10671
    [42] => 10670
    [43] => 10669
    [44] => 10672
    [45] => 10711
)
Search
START TYPING AND PRESS ENTER TO SEARCH 
post id- 10710post_type - food_wine_pairing
is_single - yes
current_user_id - 
in_array - no
is_allowed - no
Array
(
    [0] => 9768
    [1] => 9773
    [2] => 9770
    [3] => 9771
    [4] => 9769
    [5] => 9772
    [6] => 9779
    [7] => 9775
    [8] => 9776
    [9] => 9778
    [10] => 9777
    [11] => 9774
    [12] => 9786
    [13] => 9785
    [14] => 9784
    [15] => 9783
    [16] => 9781
    [17] => 9782
    [18] => 9793
    [19] => 9792
    [20] => 9791
    [21] => 9789
    [22] => 9790
    [23] => 9788
    [24] => 9787
    [25] => 9795
    [26] => 9183
    [27] => 10064
    [28] => 10065
    [29] => 10044
    [30] => 10067
    [31] => 10060
    [32] => 10066
    [33] => 10255
    [34] => 10233
    [35] => 10254
    [36] => 10252
    [37] => 10253
    [38] => 10251
    [39] => 9833
    [40] => 10710
    [41] => 10671
    [42] => 10670
    [43] => 10669
    [44] => 10672
    [45] => 10711
)
Home / Food and Wine Pairings / Butternut squash and mushroom pasta

Butternut squash and mushroom pasta

Judith Papesh, Contributor
Wine Pairings:  

Late Fall brings us many glorious food options in the savory, earthy category. This recipe combines the richness of butternut squash with the subtle sweetness of caramelized onions and earthy mushrooms. Complex and robust, we lean to Zinfandel’s medium acid and bright fruit flavors to cut through the richness and still complement the savory, earthiness of these harvest icons.

Our November selection features the Nalle 2018 Dry Creek Valley Zinfandel from one of the Dry Creek Valley’s oldest winemaking families. This is an old vine Zinfandel aged in French oak barrels that trades the wild exuberance of young Zin for an elegant and refined wine that brings ample black fruits, spice, and balance on the palate with enough weight to handle the luxurious pasta.

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 1/2 pounds butternut squash, seeds and skin removed, cubed (1/2 inch)
  • 2 cups baby bella mushrooms, sliced
  • 1 large red onion, diced
  • 1 1/4 teaspoon kosher salt
  • ½ teaspoon ground sage
  • Pinch of freshly grated nutmeg
  • 1 cup dry white wine
  • 3/4 cup heavy cream
  • 1 pound tagliatelle
  • 1 cup grated Parmesan (about 2.5 ounces), plus more for serving
  • Salt and pepper

Steps

1.

Bring a large pot of water to the boil and add the squash.  Cook for 10 minutes or until soft. Remove the squash to a food processor and reserve the water in the pan for cooking the pasta.

2.

Heat a large heavy pan on medium heat and add the olive oil and butter, swirling until melted, then add the mushrooms and sage. Sauté until the mushrooms are caramelized, about 10 minutes. Remove them from the pan and set aside.

3.

Return the pan to the heat and add the onions and sauté until they are translucent. Add the reserved sautéed mushrooms.

4.

Add the white wine and bring to a simmer,  scraping up the browned bits on the bottom of the pan. Keep warm.

5.

Add the heavy cream and grated nutmeg to the squash in the food processor and process until smooth.  Add the pureed squash to the onions and mushrooms in the pan and stir to combine then season with salt and pepper. 

6.

Bring the reserved water from the squash to the boil over medium-high heat. Salt generously.

7.

Add the tagliatelle and cook until al dente, about 5 to 7 minutes.

8.

Drain the tagliatelle, add the parmesan cheese and toss with the sauce until the cheese has melted and the sauce coats the pasta. ( If the sauce is too thick, add a bit of  pasta cooking water  until the desired thickness is reached). Top individual bowls with more grated Parmesan as desired.

Chef Image

About Judith Papesh, Contributor

Shop Related Wines

 
Rising Wines Collective

Merry Mix Wine Party Collection

$197.00
Red Blend Black Dot California Black Dot Oregon Black Dot Washington Black Dot
 
Rising Wines Collective

Sparkling Celebration Wine Collection

$202.00
White Blend Black Dot California Black Dot Oregon Black Dot
 
Rising Wines Collective

“One for You, One for Me” Wine Collection

$218.00
Cabernet Sauvignon Black Dot Washington Black Dot