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Pairing Adventure – Butternut and Bordeaux

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We picked up a new bordeaux the other night. The 2008 Chartron La Fleur Bordeaux – 70%/30%, Merlot and Cabernet from Maison Schroeder and Schyler. The man wanted french wine for dinner, so I went hunting for a new appropriate recipe – it had to include butternut squash, since there was one glaring at me to be cooked from the corner of the produce pile. Velvety and berry on the palate, this wine has balanced tannins and acidity. Its not a cru – but it is a great blend and budget friendly sipping. High QPR wine at $11.99.

I modified this dish from one found on allrecipes.com

Chicken Pasta with Sage Roasted Butternut Squash

Ingredients

  • 2 tablespoons olive oil
  • 1 2/3 cups cubed butternut squash
  • 1 large onion, chopped
  • salt and pepper to taste
  • 8 ounces uncooked penne pasta
  • 3-5 chicken tenderloins
  • italian dressing
  • 1/4 cup heavy cream
  • 2 teaspoons dried sage
  • 3 cloves garlic, minced
  • 3 1/2 tablespoons balsamic vinegar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt, pepper and sage. Roast 30 minutes, or until squash is tender.
  2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  3. In a large skillet over medium heat, cook the tenderloins, covered in italian seasoning, until done. Remove chicken and cut into bite size pieces, then transfer back to your skillet. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season mixture with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

I realize you may look at this and say OMG, that’s a LOT of balsamic. You might even think that again as you are portioning it out into the bowl. I know I did, and it scared me just a bit. Trust me when I say that it does not taste like its overly vinegary. The balsamic brightens the recipe substantially. Also, you only want to turn the squash once when its baking, and get it out of the oven when its just done, otherwise you get a squash that looks less appetizing than it tastes.

This wine was pleasing, balanced this dish well, and I recommend them together, separately, or paired with others.

We loved this adventure – and they are definitely a wine and a dish we will go back to. (as evidenced by multiple bottle purchasing on this one)

Enjoy!

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3 responses »

  1. Personally its a truely good perspective. I meet those who rather say what they suppose others want to hear. Good and well written! I am going to come back to your site without a doubt!

    Reply
  2. That sounds REALLY good! I love butternut squash and think the balsamic is a great match for it.

    Reply

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