For my boyfriend’s birthday, I wanted to make something delicious, but easy for dinner. When I was in the Seattle area a couple weeks ago, I had a really scrumptious butternut squash and carmelized onion quesadilla for lunch, so I tried to replicate it at home (spoiler: it wasn’t quite as good when I made it). It did turn out pretty well, though. I forgot how long it takes to carmelize onions, so it was a late dinner, but we had chips and pineapple-peach salsa to hold us over.
With the quesadillas, we paired the 2009 Dunham Riesling, banking on the slight sweetness to combat the saltiness of the quesadillas (I oversalt my food- it’s my downfall in cooking) and spiciness of the salsa, and the fruitiness to complement the flavors in the butternut squash. I love a good Riesling that’s been given a few years to soften and evolve, and it was a refreshing respite from the hot kitchen, very fruity and floral, with some citrus (my boyfriend described it as “lemon candy”).
For the quesadillas:
Cut up one Walla Walla sweet onion, toss it in a pan with some heated olive oil or butter, and stir them occasionally. When they start cooking, toss in a little sugar (I like brown sugar) and a little salt, if you want. Then let them cook for a very long time, stirring occasionally so they don’t stick to the bottom of the pan.
While your onions are cooking, peel and dice one butternut squash, toss with olive oil and a little salt, pop the pieces in a baking dish and roast those things in the oven at around 400 degrees until they’re soft and delicious.
Juggling the onions and the squash (not actual juggling; that would be dangerous), grate some mozzarella cheese and crumble some feta.
When everything is cooked, pile all the ingredients that will fit into a tortilla, fold in half, and cook in a pan on the stove.
Open a bottle of Riesling (or some other crisp, fruity white wine).
Have a nice dinner, and then complain about being too full.
Oh, and if you want to check out Dunham’s Riesling, go here, although it looks like they’re sold out of the current vintage, so you might have to wait for the 2012. I’d definitely recommend any of their Rieslings.