White Cheddar

As released in the Sun from Naperville Oct. 8, 2008

By Bill and Karen Garlough

Special to The Sun

Now that fall has arrived, the air is now crisp and we begin to think about harvesting and hearty fare.

To enjoy the premium end of the season for local farmers markets, we are focusing on hard winter squash, which is plentiful and reasonably priced.

We settled on two butternut squash recipes and two whites - Viognier and Pinot Gris - to accompany the dishes. Red wines do not pair well because they tend to be dry, tannic and lack sweetness.

While the Wine Viognier is not too acid, honey and lush notes of peach and exotic flavors make this wine a seduction. His pairing with traditional fish dishes and fruit. This slightly sweet wine also goes well with butternut squash soup, especially when topped with smoked cheddar.

The Northern Rhone Valley in France Viognier gives its importance in the world of wine. However, its production is low and expensive wine. Locally, California is having some success with this wine.

The lack of acidity concerns us and we found a perfect solution to Pine Ridge, Napa Valley Winery beautiful we have had the pleasure of visiting last year. They are a mixture of 80 percent Chenin Blanc and crisp 20 percent Viognier complexity, aroma and mouthfeel. And it's a reasonable price!

France can also boast of other white wine featured in this column. The Alsace region in the north of France is home to some of the best Pinot Gris in the world. Compared to Italian Pinot Grigio, Alsace whites are richer and slightly aromatic with a lingering finish. As these blanks have good acidity, we were confident that they pair well with our dishes squash. In the U.S., Oregon is the production of quality wines that are similar to the style of Alsace white.

In these two recipes that you can either oven roast or boil the squash. The roasting is easier - you cut the squash in half, remove seeds, and bake. The roasting will produce a slightly sweet squash and nutty taste. Boil squash requires peeling vegetables, then scaling before placing in the broth. The advantage of the speed of boiling - about 15 minutes if you cut the squash into small cubes. cooked squash has a delicate flavor.

BUTTERNUT Squash Soup

2 pounds of butter nut squash
Olive
1 / 2 cup chopped onions
2 tablespoons butter
3 cups chicken broth
1 / 2 teaspoon dried marjoram
1 / 4 c. teaspoon black pepper
1 / 8 c. teaspoon ground cayenne pepper
Salt and pepper
1 / 2 cup smoked cheddar - grated (optional garnish)
One-half cup of cream and half (optional)

Cut squash in half, scoop out seeds, rub them with olive oil, season with salt and pepper and bake in oven at 400 degrees for 45 minutes or until tender. In a large saucepan, sauted onions in butter until translucent but not brown. Add broth and seasonings, cover and simmer slowly. When the squash is ready, scoop the flesh into a blender and add a little broth. Puree squash and add to saucepan. Season to taste. Enjoy the earthiness of your butternut squash soup as is or add the cream for a more elegant soup. Do not boil.

RISOTTO squash leek

2 pounds butternut squash
2 tablespoons olive oil
6 cups chicken broth
2 leeks, sliced (about 3 cups)
2 cups Arborio rice
1 / 2 cup dry white wine (or white wine you serve)
1 tablespoon fresh sage - chopped
1 / 2 cup freshly grated Parmesan or Grana Padano
Crisp, crumbled bacon for garnish

Cut squash in half, scoop out seeds, rub them with olive oil, season with salt and pepper and bake in oven at 400 degrees for 45 minutes or until tender. In another pan t. heat