Most people move to red wine thoughts when the weather cools down but when I saw this recipe in Garden & Gun, I knew it was a perfect pairing with our Lightning CdP Blanc. The lemon in the sauce just pops and pairs with the wine and the vibrant acidity in the wine balances out the creaminess of the sauce. A fabulous Autumn pairing!
Spaghetti Squash With Kale and Pecorino Romano Cream 
Scrape seeds from a halved squash. Roast at 350°F, cut sides down on sheet pan, for 15 to 20 minutes. Rest 10 minutes. Heat 1 tbsp. olive oil in a sauté pan over medium. Add ½ tsp. chile flakes, 4 cups chopped kale, 2 tsp. lemon juice, 1 tsp. butter, and ½ tsp. salt. Cook 3 to 5 minutes. In a saucepan, heat 1 tbsp. butter over medium-low. Add 2 tsp. each minced shallot and garlic. Sweat them for 5 minutes, then add 2 cups heavy cream. Simmer 10 minutes. Stir in ½ cup grated pecorino Romano, ¼ tsp. sherry vinegar, ¼ tsp. salt, and pinch of pepper. Use fork to scrape squash to form strands. Add to pan with kale, and toss with 1 cup of sauce. Top with chopped toasted walnuts and parsley.
Bon Appétit – xxoo Brooke