October Flavors: Three Pumpkin Recipes to Pair with Wine

More than just one of Halloween’s most iconic symbols, pumpkin is a surprisingly versatile ingredient. Whether creamy, roasted, stuffed, or transformed into pasta, it offers endless ways to explore different flavors and textures. This October, we’re sharing three recipes to enjoy alongside Concha y Toro wines that complement each dish.

Roasted Pumpkin and Sage Risotto

Creamy, aromatic, and easy to prepare, risotto is an elegant way to enjoy pumpkin in a more sophisticated dish.

Start by roasting the pumpkin until lightly caramelized. Meanwhile, sauté finely diced onion in a pan, add the rice, and gradually pour in hot vegetable broth, stirring constantly. Halfway through cooking, add the roasted pumpkin, then finish with butter, Parmesan cheese, and a few fresh sage leaves.

The result brings together the creaminess of the rice, the natural sweetness of the pumpkin, and sage’s herbal notes. For a perfect pairing, try a fresh, elegant Chardonnay like Marques de Casa Concha Chardonnay, whose acidity helps balance the richness of the dish.

Pumpkin Gnocchi with Brown Butter, Hazelnuts, and Rosemary

When it comes to showcasing pumpkin’s wonderful texture, gnocchi is hard to beat.

To prepare them, roast the pumpkin until very tender, mash it into a purée, and mix with flour until a soft dough forms. Shape into small gnocchi and cook in boiling water until they float to the surface.

The finishing touch is all in the sauce: lightly browned butter, fresh rosemary, and chopped toasted hazelnuts. This simple combination adds nutty, herbal notes and a satisfying crunch that contrasts beautifully with the pillowy softness of the gnocchi.

For this dish, look beyond white wines and try Amelia Pinot Noir. Its delicate character makes it an excellent choice, especially if you’re looking for a red wine that complements the flavors without overpowering them.

Pumpkin Stuffed with Quinoa, Mushrooms, and Goat Cheese

If you’re looking for a dish that makes a statement at the table, stuffed pumpkin is sure to take center stage.

Cut small pumpkins in half, scoop out the seeds, and roast until they begin to soften. For the filling, combine cooked quinoa with sautéed mushrooms, caramelized onion, and small pieces of goat cheese. Fill the pumpkin halves and return them to the oven to allow the flavors to come together.

This combination balances the pumpkin’s natural sweetness with the earthy character of the mushrooms and the tangy intensity of the cheese. To pair with this dish, choose a crisp, aromatic white wine like Diablo Crystal Sauvignon Blanc, whose freshness offers a refreshing contrast to the filling’s richer flavors.

This Halloween, choose your favorite recipe and discover how the right wine can bring out the best in every dish. Because sometimes, the perfect October evening begins in the kitchen and comes together around the table.