A Gust of Sun Winery served a delicious vegetarian entree for Harvest Festival, created by wine-enthusiast and friend of the winery owners, Walter Quinn. This dish is meant to be paired with A Gust of Sun’s Sweet Westies White wine, which is also included in the recipe.
Harvest Time Pasta Primavera (by Walter Quinn)
- 1 Butternut Squash
- 1 Acorn Squash
- 3 Medium Sweet Onions (¼” dice)
- 3 Medium Sweet Red Peppers (¼” dice)
- 3 Pears (¼” dice) – any variety
- 1 Bunch Scallions /Green Onion (¼ “ slices – white and green)
- 3 – 15oz cans of diced tomatoes (petite dice)
- 3 – 15oz cans of tomato sauce (not spaghetti sauce)
- 1 Bunch of fresh cilantro (stems removed, finely chopped)
- 2 cups Ruby Red Grapefruit Juice
- 2 cups A Gust of Sun’s Sweet Westies White wine
- 2-3 Tbsp of oil
- Salt & pepper to taste
Yield is approximately 6 quarts
1) Halve, remove seeds, and bake both squash in a 350 degree oven for 30 – 45 minutes. Try to undercook the squash a little. If the flesh is still a little firm it will make it easier to skin and cut up. You can do this the night before, as the squash will be easier to work with after it has cooled. Skin and dice in ¼” pieces and set aside.
2) In an 8 – 12 quart pot place oil and heat over high flame until hot, and diced sweet onions and sauté until they start to soften. Add diced red peppers and continue to cook until they are also soft.
3) Add diced pears and sauté till they are just starting to become fragrant.
4) Add remaining ingredients and bring to a boil, lower heat and allow it to simmer for 20 – 30 minutes uncovered. Sauce will thicken a little bit as it cooks down. Vegetables and fruit should be cooked but still have a little texture.
Serve liberally over the pasta of your choice. It is suggested to use rotini, ditalini, small shells or other shaped pasta as opposed to spaghetti or linguini types. An additional splash of the wine just before service also punches up the flavor a lot!