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... 
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

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...

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
Caramelized Almond Apple Upside Down Cake with a Late Harvest Riesling by A Day in the Life on the Farm
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.


  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!

  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!!

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

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

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

  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?

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

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

  9. Sounds like a delicious twist on lasagna.

  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!

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


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an