What pairs better with cooler weather, the changing of the leaves, and a new season than cozy fall recipes—and wine?
From ripe pomegranates to savory butternut squash, taste the flavors of fall with these delicious creations from our very own Test Kitchen Manager, Dan Gora.
Time: 15 minutes
Wine pairing: Monterey County Reserve Pinot Noir (91 points!)
At ONEHOPE, it’s true that we love our cheeseboards. We believe there’s no better way to settle into a glass of wine than alongside a selection of cheese, jam, nuts, crackers, fruit, cured meat, and bread. And when it comes to the harvest season, the celebration calls for the cheeseboard of all cheeseboards! There is an abundance of fun and festivities when the feelings of harvest arrive–the smells, the sights, the sounds, and the sips. With this entertainer’s recipe, we encourage you to gather your friends and your favorite wine, turn on the tunes, and settle into the nostalgia of our favorite season. A splash of Pinot Noir or Chardonnay are our go-to wines of the season to serve alongside this board. We encourage you to sample your way across all of these rich flavors to find your favorite pairing.
- 4 oz. mimolette cheese
- ¼ cup honey
- ½ pomegranate
- 1 peach, sliced
- 8 dates
- ½ loaf cranberry walnut bread, thinly sliced
- 10 artisan crackers
- 2 oz. calabrese salami
- ½ cup apricot jam
- 1 cup candied pecans
- 1 brie wedge
- 1 cup pistachios
- Set the cheeses on the board first – they will serve as the “anchors” of the board.
- Place the items on the board in order of largest to smallest. The smaller items like the candied pecans and ginger are great for filling in the blank spaces on the board.
Dan’s Footnote: Mimolette is a unique & beautiful orange cheese that can be found at most specialty cheese stores & adds that perfect shade of orange to add to the seasonality of this board.
Roasted Butternut Squash Risotto
Time: 1 hour
Wine pairing: Sonoma Coast Rosé
When the brisk air of fall comes sweeping through the valley, we find risotto to be a warm and comforting dish. In this recipe, the sweet and nutty taste of butternut squash blends beautifully with the notes of clove and allspice. Once it’s topped with goat cheese and a drizzle of honey, this decadent recipe becomes a crowd-pleasing favorite. Perhaps all that’s missing is a glass of oak-aged Chardonnay, a crusty baguette, and good conversation.
- 1 butternut squash, peeled, seeds removed and cut into 1 in. cubes
- 5 tbsp. olive oil
- 1 tsp. ground cloves
- 1 tsp. ground allspice
- 2 tsp. salt
- 1 tsp. pepper
- 2 tbsp. salted butter
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 2 cups arborio rice
- 5 cups chicken broth
- 6 oz goat cheese
- 6 tbsp. honey
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil, and toss cubed butternut squash with 3 tbsp. olive oil, ½ tsp. each of clove and allspice, 2 tsp. salt & 1 tsp. pepper. Roast in the oven for 20-25 minutes, until fork tender & lightly browned. Remove from the oven and let cool.
- Place 2 tbsp. each of olive oil and butter in a large saucepan over medium heat. Add shallots and saute for 8 minutes. Add garlic, rice, and ½ tsp each of clove & allspice, and cook for another 3 minutes. Add the chicken broth into the pan in 1 cup increments, only adding the next cup when all of the liquid is absorbed by the rice. Continually stir the mixture with each addition of broth.
- Add roasted butternut squash into the risotto and gently stir until combined. Season with salt & pepper to taste.
- To serve, scoop 1 cup into each dish, topping with 1 oz of crumbled goat cheese and a drizzle of honey.
Ready to get to the kitchen and get cooking? If you’re trying these at home, snap a pic and tag us @onehope so we can see your culinary creations.
And don’t forget those wine pairings! Each purchase you make gives 10% back to the cause of your choice and helps make a lasting impact in the world.