Stuffed Squash – round two & Peterson Cabernet Sauvignon
I think I have my next pairing challenge: find an all vegetarian meal that really needs a Cabernet Sauvignon or Syrah as a partner at the table. This post is a step in that direction, although it’s a step sideways as well.
The Rulo Cab was interesting with the stuffed squash on Meatless Monday. We had leftover materials, and I got to thinking about how to turn the leftovers into something more Cab friendly. I had also opened a bottle of Peterson 2001 Cabernet Sauvignon. Fred Peterson has a vineyard and winery in Sonoma, CA and he comes to Surdyk’s at least once every year. I always enjoy talking with him and look forward to a future visit to the winery. As I was thinking about pairing the squash to the Cab, I thought of the addition of a savory sausage to the filling, and going with shredded Parmigiano Reggiano cheese in lieu of the creamy topping. The meal did go back to a meat element, but I really wanted to see how this new combination would pair.
The 2001 Peterson Cabernet impressed me as a very European styled wine. If I were tasting it blind, I would definitely guess it was French. For a 2001 wine, I was impressed that it was warm red in color, but still nice and red; not brown. It wasn’t super dark for a cab; not quite translucent, but almost. Immediately on opening, it seemed very earthy. After 30 minutes, fruit and herbs emerge. I thought it had a European nose, evergreen and dark fruit. The flavor was nice and dry, medium bodied and not super ripe.
I bought a bunch of small winter squash from Peter’s Pumpkins at the last regular Fulton Farmer’s Market this October. I figured the squash could be table decorations at first, and part of dinner over the next few weeks. It has been fun to try different types of squash as we worked our way through them. With leftover filling, I just roasted the buttercup squash tonight. As you can see, our table decorations are dwindling!
I didn’t take any photos of the finished squash, but here’s a quick summary of how the main dish came together. I roasted the buttercup squash halves in the oven, again for about an hour at 350 F. I used the leftover filling from the Monday Meatless stuffed squash, and I added chunks of a chicken sausage into the filling. I filled the squash half with the warmed up filling and popped it back in the oven. I substituted freshly shredded Parmigiano Reggiano cheese for the cream sauce, and melted it on the top in the oven for a few minutes.
This was a combination that really worked with the Cabernet Sauvignon! Savory, rich, and the Parmigiano Reggiano was a very nice element to match with the Cabernet Sauvignon. Now, I’ll need to think about a future version that includes the savory elements brought by the sausage, but using only vegetable ingredients. Ideas anyone?