Butternut Squash // Chevre with a California Favorite

What a wonderful week and what a wonderful weekend. I traveled north to Vancouver BC for a work trip and enjoyed the sights and sounds and food. This weekend was spent preparing a surprise going-away party for one of my best friends 😦 and a spontaneous trip out to Oregon’s wine country. For ONCE, I enjoyed the best weather all week. I escaped Portland’s [first] “snowpocolypse” of the season, and fled home before Vancouver became chilly this weekend. The weather today was even nice enough for my favorite pup, Pepper, to join us at a couple of new wineries.


The wineries visited today were really wonderful and I picked up some fun new sparklers. But more on that next week. This week was all about quintessential fall ingredients and a traditional bubbler which I’m surprised I haven’t shared on here yet! As far as the cupcakes go, meet Butternut Squash with Chevre Cream Frosting. This is a full-blown meal, no other protein required. I used fresh organic butternut squash from the farmers market, sliced and diced and pureed like no tomorrow. These weren’t too sweet, which was refreshing. The Chevre Cream Frosting had a stickier texture than normal, but again- not too sweet. These would also pair really well with a sparkling Pinot Noir or Lambrusco.




Recipe (makes 12)-


  • 1 butternut squash (diced and pureed)
  • 1 cup butter
  • 2 eggs
  • 2 cups flour
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp all spice
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup buttermilk


  • 1 cup Chevre
  • 12 oz confectioners sugar
  • 1 tsp vanilla
  • 1/4 cup sour cream

Puree the diced squash with one cup butter. Add eggs, buttermilk and vanilla. Strain in remaining ingredients. Bake at 350 for 20 minutes. Once cooled, combine frosting ingredients and pipe as desired. Enjoy. Nap. Enjoy again.


I visited Korbel down in California wine country last summer, but wasn’t very impressed by the customer service. However it is one of my go-to’s if I’m feeling lazy. Tonight, I’m feeling quite lazy. Korbel’s Brut sparkling wine is pretty dry, my favorite, and smells of citrus and cinnamon. It’s a mix of Chardonnay, Chenin Blanc, Pinot Noir and French Colombard. Korbel is definitely an institution in Sonoma County, making wine for over 132 years. You can read more about its cool history here.

Hope everyone has a wonderful week!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s