Skip to main content

Pumpkin Lasagna + Halter Ranch's Côtes de Paso for #winePW {#sponsor}


The second Saturday of the month is one of my favorite days. Do you know why? Because it's our #winePW - Wine Pairing Weekend - reveal. I love it. How can you not adore bloggers who love food and love wine. It's a fantastic event from which I always make a wine shopping list. And this month, I'm hosting. Fun, fun, fun.

The theme I selected: Fall fruit pairings. Here's my October #winePW invite. Think apples, pumpkins, quince, and more! There's no question which Fall fruit I featured, right?


It’s the time of year when "pumpkin" and "pumpkin spice" gets tossed into everything from a four dollar coffee confections to hand cream, and from every baked good imaginable to seasonal ales.

Don’t get me wrong, I am right there on the pumpkin wagon. A couple of years ago I devoured so many pumpkin dishes that I had an allergic reaction. I'm not kidding...unfortunately. So, now, throughout pumpkin season, I limit my pumpkin culinary creations to one per week.


Almost all of my pumpkin creations begin with pumpkin puree. Don’t buy it in a can, please. If you can wield a knife and turn on your oven, you can make your own pumpkin puree. Making pumpkin puree couldn't be simpler. Click for how I make pumpkin puree.

And being the savory gal that I am, when I start to see pumpkins at the farmers' markets, I immediately think savory creations. I had two pumpkins and decided that they needed to be made into lasagna for this #winePW pairing.

In the Glass...

I connected with Halter Ranch through David of Cooking Chat and was excited to receive a complimentary bottle of their Côtes de Paso* for tasting and pairing for this event. And, since they are not too far from me, I'll definitely plan a tasting trip down there soon.

Côtes de Paso is a Rhône-style blend of four varietals from Halter Ranch's sustainably farmed estate vineyard. It's 43% Grenache, 23% Mourvèdre, 23% Syrah, and 11% Tannat. The included tasting notes suggested pairing with meats, charcuterie, and Mediterranean fare.

As soon as we uncorked the bottle, Jake and I were intrigued. We smelled fruit and spice. It was definitely not a demure wine.

The wine is nicely weighted with balanced acidity and tannin. It's bright and interesting. It was a fantastic match for my pumpkin lasagna.

In the Middle of the Plate... 
Ingredients
For the sauce
  • olive oil
  • 1 leek, trimmed and thinly sliced
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 C fresh kale, chopped
  • 1 C cherry tomatoes, halved lengthwise
  • 2 C homemade pumpkin puree
  • 1/2 fresh tomato sauce
  • 2 C whole milk ricotta
  • 1 ½ - 2 t hot red pepper flakes
  • handful coarsely chopped fresh Italian parsley
  • handful coarsely chopped other fresh herbs (I used a mixture of basil, oregano, and lemon verbena because that's what my Enthusiastic Kitchen Elf had in his herb garden)
  • freshly ground salt
  • freshly ground pepper
Everything else
  • no-bake lasagna noodles
  • small curd cottage cheese
  • shredded mozzarella
  • shredded asiago
  • shredded provolone
  • freshly grated Parmigiano-Reggiano for serving
Procedure

In a large flat bottom  pan, sweat the leeks and fennel in a splash of olive oil until they are softened and beginning to turn translucent. Add in the kale and cook until just wilted. Add in the cherry tomatoes and cook for a minute or two. Fold in the pumpkin puree, tomato sauce, and ricotta cheese to form a sauce. If it's too thick, pour in up to 1/4 C warm water - or add in a splash of your wine! Season with fresh herbs and salt and pepper to taste.

In a large baking dish, layer: sauce, pasta, cheeses. Sauce, pasta, cheeses. Repeat until your dish is full or you're out of ingredients.


Cover with foil. Preheat your oven to 350 degrees. Bake for an hour - or until the sauce is bubbling and the cheese is melted. Uncover and cook for an additional 10 minutes. Serve hot.

Wine Pairing Weekend #5 Bloggers
Here's what all of the bloggers have created for the October Wine Pairing Weekend!

On the Menu...

Savories
Pumpkin Lasagna with Halter Ranch's Côtes de Paso by Culinary Adventures with Camilla
Squash and Sausage Soup with Pumpkin Cornbread and McKinley Springs 2010 Bombing Range Red by Tasting Pour
Linguine with Roasted Carnival Squash and a Garnacha by Cooking Chat
Pinot Vs. Syrah - Pork Tenderloin with Fig & Apple Sauce by Confessions of a Culinary Diva
Sweets
Caramelized Almond Apple Upside Down Cake with a Late Harvest Riesling by A Day in the Life on the Farm
Surprise!
Wines for a Sweet & Savory Fall Harvest Meal by foodwineclick

Join the #winePW conversation: 
Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you're getting this early enough, you can join us for a live Twitter chat on our theme "Fall Fruits + Wine Pairings" on Saturday, October 11th, from 11 a.m. to noon Eastern Time.


And that's a Wrap...
...on our October #winePW event. My Pumpkin Lasagna + Halter Ranch's Côtes de Paso pairing was delicious! I'll pin this recipe and other posts on my #winePW pinterest board. David, our host, also has a Wine Pairing Weekend pinterest board

Just found out that Sarah of Curious Cuisiniere will be hosting November's #winePW on Saturday, November 8! Start thinking about your Creative Thanksgiving Pairings.

If you can't find Halter Ranch's Côtes de Paso, swap out for any Rhône-style red blend. And if you try this pairing - or just the wine - I would love to hear what you think. Comment below, find Culinary Adventures with Camilla on facebook, or tweet to me at @Culinary_Cam.

*DISCLOSURE: I received a complimentary bottle of wine from Halter Ranch but I was not compensated in any way – for my time, to create a recipe, or to publish positive comments. I was not required to use this product as part of my recipe. My opinions, as always, are my own.

Comments

  1. Mmm, pumpkin lasagna sounds very good! I've enjoyed some other Halter wines, would like to try this one. Thanks again for hosting--great job!

    ReplyDelete
  2. Thanks so much for hosting Camilla. I have not heard of Halter wines but I am going to keep my eye out now. Your lasagna sounds delicious!!

    ReplyDelete
  3. Thanks for hosting, Camilla. What a creative take on lasagna!

    ReplyDelete
  4. This looks amazing! Very creative. Thank you for sharing.

    ReplyDelete
  5. Perfect Autumn meal here, Camilla. Excellent pairing and wine discussion.

    ReplyDelete
  6. Thanks for hosting Camilla. Your pairing looks fabulous. I visited Halter Ranch a couple of years ago and they make some very enjoyable wines. Have you visited?

    ReplyDelete
  7. G'day! What a great post that I enjoyed reading today! Great recipes and great pairings!
    Cheers! Joanne

    ReplyDelete
  8. I love any lasagna, but this looks like the perfect fall version! Great pairing!

    ReplyDelete
  9. Sounds like a delicious twist on lasagna.

    ReplyDelete
  10. Fantastic looking lasagna. I'll have to look out for Halter Ranch, can't remember if we have tried them or not, but you and Martin speak highly of them!

    ReplyDelete
  11. Love the use of herbs and fennel. I bet this was full of delicious, complex flavors.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur