Family + Food + Wine at the Vineyard

A Holiday Recipe Worth Pouring A Glass For

When winemaker Susanne Sapier and her daughter Cate gather in the kitchen, it isn’t just about cooking—it’s about connecting. With the holidays approaching, their recent favorite? A rich and warming fall dish: the Butternut Squash Casserole from The Cozy Apron. Brimming with roasted squash, apples, caramelized fennel and onions, sweet sausage (optional), and Gruyère cheese—this side dish is helping Susanne’s son-in-law claim his post-meal nap faster than ever. The Cozy Apron

“He says it’s his Thanksgiving favorite already,” Cate laughs. “And after pairing it with our wines, we might just make it a holiday staple.”

Why It Works With VGJ Wines

The casserole’s sweet-savory balance, the caramel-notes from sausage/fennel, the apples’ crispness and the squash’s buttery texture—all echo the richness and nuance of our estate wines. Here are three of our favorites for pairing:

• 2022 Albariño – Its bright stone-fruit and citrus notes bring lightness to the dish’s richness. The acidity cuts through the cheese and sausage while echoing the apples.

• 2023 Nebbiolo – Elegant cherry and rose petal aromatics highlight the casserole’s caramelised fennel and sweet apple. A wine that stands up and glows alongside the layers of flavour.

• 2023 Cabernet Sauvignon – The deepest match. Black fruit, cassis and structured tannin mirror the dish’s bold top notes of sausage and Gruyère. For those seeking a full-bodied fall sip, this works beautifully.

The Recipe (adapted from The Cozy Apron)

Ingredients:

• 2 lbs butternut squash, peeled & cubed

• 2 Honeycrisp apples, peeled, cored & cubed

• Olive oil, salt & black pepper

• 2 Tbsp pure maple syrup

• ½ tsp ground sage + herbes de Provence

• ½ lb sweet Italian sausage (optional)

• 2 small fennel bulbs, cored & thinly sliced

• 1 onion, thinly sliced

• 1 cup grated Gruyère cheese

• Fresh sage leaves, for garnish The Cozy Apron

Instructions:

1. Preheat oven to 425°F. Toss squash & apples with oil, salt/pepper, maple syrup, sage & herbes. Roast until tender (~35 mins).

2. Brown sausage (if using) in a skillet; remove and set aside. In same skillet, sauté fennel & onion until golden-jammy (~10-12 mins).

3. Combine squash/apples and sausage/fennel/onion mixture. Transfer to a baking dish; top with Gruyère. Broil a few minutes until cheese melts and browns.

4. Garnish with fried or fresh sage leaves. Serve hot—bonus: a glass of VGJ wine in hand.

Wine, Kitchen & Vineyard Moments

At the vineyard, we believe meal-time should be more than efficient—it should be memorable. Susanne and Cate’s kitchen story mirrors what we strive for at the vineyard: craftsmanship, warmth and shared joy. Whether you’re gathering around the fire‐pit with dogs in tow, bringing a picnic to our patio, or stocking your cellar for holiday dinners, there’s a place here for food + wine + connection.

As fall deepens and the vines rest in their golden leaves, we invite you to bring your loved ones, pick up a bottle (or three), and try this dish with us in mind. Slowing down, tasting deeply, and celebrating the simple rhythm of the season—this is Vineyard Grant James in autumn.