top of page
194A8617 copy.jpg
194A8681 copy.jpg

Hearty Harvest Pasta Bake

Serves: 6-8

Recipe by Tanya Miller

Suggested wine pairing: 2021 Grenache or 2023 Franc Blanc

INGREDIENTS:

  • 1 lb ground pork

  • 1 lb Italian sausage (we used spicy!)

  • ½ lb pasta (curly, such as cavatappi)

  • 1 cup cooked wild rice blend

  • 3-4 c delicata squash - 1 large or 2 small

  • 4 c kale, destemmed and sliced into ¼ inch chiffonade (think strips across the leaves)

  • 8 oz pkg mushrooms, sliced

  • 1-2 yellow squash, diced into ½ inch pieces

  • 2 shallots, finely minced

  • 4 cloves garlic, finely minced

  • Garlic salt, divided

  • Dried thyme, divided

  • Sage, divided

  • Montreal seasoning, divided (or salt, pepper and granulated garlic)

  • Olive oil

  • 1-1 1/2 c fontina cheese, grated

  • Optional garnishes: Parmesan, fried sage leaves in butter (instructions in notes at bottom of page), and/or pomegranate arils

INSTRUCTIONS:

  1. Cook pasta, according to package directions, to al dente and reserve ~ ½ c  pasta water to add later.

  2. Preheat oven to 400°. Cut delicata into ¼ in, half moon slices and arrange on a parchment lined sheet pan. Drizzle with 1 Tbsp olive oil, season with ½ tsp dried sage, 1 tsp Montreal steak seasoning. Toss the squash to coat and roast approx 20 min or until fork tender.

  3. Meanwhile, in a large frying pan over medium high heat, cook ground pork and sausage with 1 tsp Montreal and ½ tsp each of thyme and sage until a nice golden brown. Place on a paper towel-lined plate to drain.

  4. Using the same pan as the pork, add 1 tsp Montreal,1 tsp thyme and 1-2 Tbsp oil, as needed. Saute the mushrooms approx 8-10 min - remove from pan and put into a large  bowl. Then saute zucchini with ½ tsp garlic salt on med-high, adding a little more oil if necessary until tender crisp and or lightly browned. Add to bowl.

  5. Add the shallots to the pan and saute for a few minutes, then add kale and cook until slightly wilted. Add garlic at the very end and cook about 2 min. Add to bowl.

  6. When the squash is cooked and slightly cooled, cut into small chunks and add to the bowl. Gently fold in pasta and add pasta water as needed (try approx ¼ c to start). This helps to meld the flavors and keeps the casserole moist. Transfer to a casserole dish and top with fontina. 

  7. Cover and bake 10-15 minutes. Uncover and bake 5 minutes or until cheese melts and casserole is warmed through. 

  8. Garnish with parmesan, fried sage and pomegranate arils. Serve immediately and enjoy with our new 2021 Grenache or 2023 Franc Blanc

Notes: 

  • Steps 1-6 can be prepared up to one day ahead, covered and refrigerated. Bring to room temperature before heating. Bake, covered, at 400 for 30 minutes to start and then check to see if warmed through. Uncover and bake 5 or more minutes or until cheese melts and casserole is heated through. 

  • To fry ~10 sage leaves: In a small fry pan on med heat, melt 2 Tbsp butter. When it begins to sizzle, add sage. As they begin to crisp, turn them over until crispy.  Watch closely as they can burn easily! Remove from pan and place on a paper towel-lined plate to drain. Save the delicious browned sage butter or drizzle on top of finished pasta bake!

Get ready to dive into a cozy, autumn-inspired dish we created just for our members. This dish makes the most of fall produce and is packed with protein, veggies, and grains. It’s a balanced meal!

First, start with a mix of savory ground pork and Italian sausage (spicy for us!). Then add colorful veggies like delicata squash, kale, mushrooms, and yellow squash. Toss in some wild rice and curly pasta and top with creamy Fontina cheese. For an optional extra touch of elegance and flavor, garnish with parmesan, fried sage leaves, and pomegranate arils!

 

Perfect for chilly evenings, this warm, comforting, satisfying dish is great for making ahead or reheating later. Savor it with a glass of 2021 Grenache or 2023 Franc Blanc to elevate the flavors and make your meal extra special!

 

Please note: Since this recipe is exclusively for members, you will not find it on the blog. 

bottom of page