Wine and food pairing: oven-roasted butternut squash

This dish is often accompanied by herbs (thyme, rosemary), a drizzle of olive oil or mild spices like nutmeg or cumin. To accompany this sweetness, it's best to choose French wines offering a nice freshness to balance the sweetness of the squash, while bringing aromatic notes that harmonize with the herbs and spices.

A Unwooded or lightly oaked Chardonnay, such as a Mâconnais wine or a Pouilly-Fuissé, is an excellent choice. These white wines offer aromas of apple, pear, hazelnut and sometimes light buttery notes. Their roundness and freshness balance the natural sweetness of butternut while adding an elegant touch.

Viognier, particularly a Condrieu from domaine François Villard, is perfect to accompany roasted butternut. With its floral, peach, apricot and sometimes honey aromas, it pairs wonderfully with the sweet, slightly spicy notes of the squash. This wine brings a roundness that enhances the butternut's melting texture while offering sufficient freshness.

A dry or semi-dry Chenin Blanc from Vouvray or Montlouis-sur-Loire bio is an excellent option. This variety offers lively acidity and aromas of apple, pear and honey that combine with the sweetness of squash. A demi-sec can be particularly interesting if the butternut is accompanied by mild spices or sweet touches such as honey or dried fruit.

A white Côtes-du-Rhône, often made from Marsanne, Roussanne and Grenache blanc, is a versatile option. These round, aromatic white wines, with floral and fruity notes (pear, peach), pair well with the butternut's creamy texture and lightly caramelized flavors.

A Gewurztraminer is an excellent choice for a white wine.

A dry Gewurztraminer from Alsace, with its exotic aromas of lychee, rose and spices, is a bold but successful pairing. This aromatic wine enhances the sweet and spicy notes of roasted butternut, while adding a touch of freshness that balances the dish.

A rosé de Provence bio fresh and light, with aromas of red berries and citrus, is a pleasant option for roasted butternut, especially in a summer version or light dish. Its liveliness and lightness balance the richness of the squash while adding a touch of freshness.

If you prefer a red wine, opt for a Pinot Noir from Burgundy or a Beaujolais cru such as Fleurie or Chiroubles. These light red wines, with their red fruit aromas and delicate tannins, pair well with the sweetness and texture of roasted butternut, without weighing down the flavors.

For oven-roasted butternut, round, aromatic white wines like a Burgundy Chardonnay, Viognier or white Côtes-du-Rhône offer balanced pairings, while a dry or off-dry Chenin Blanc from the Loire sublimates the dish's sweetness and spice. For a more daring touch, a dry Gewurztraminer from Alsace enriches the dish with its exotic aromas. On the red or rosé side, a light Pinot Noir or Beaujolais and a rosé from Provence offer freshness and lightness, ideal to counterbalance the richness of the butternut.