Pumpkin and Chicken Curry
Pairs well with BOXT Profiles Four, FourFive and Six (if you like a wine that's a little sweet, a little less dry.) The sweetness of the curry is complimented by the dryness of Profiles Four and Five, while it is enhanced by Profile Six
Ingredients
1 (14-ounce) can full-fat coconut milk, shaken
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon soy sauce or tamari
1 tablespoon light brown sugar
1 ½ to 2 pounds sugar pie pumpkin, pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups) or 2 (14-ounce) cans pumpkin puree
1 1/2 pounds boneless skinless chicken breast
1 teaspoon kosher salt
1 red bell pepper, sliced
4 cups loosely packed baby spinach
1 tablespoon fresh lime juice (from 1 lime)
Instructions
SLOW COOKER
In the slow cooker pot, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar. Nestle the pumpkin and chicken into the pot, submerging completely. Cover and cook until pumpkin is tender and chicken is cooked through, about 4 hours on high or 8 hours on low.
Using tongs or a slotted spoon, transfer the chicken to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Season the remaining liquid in the slow cooker with the salt. Using an immersion blender, or a blender, blend the pumpkin until completely smooth. (Skip this step if you used pumpkin puree.)
Return the chicken to the slow cooker and add the bell peppers. Cover and cook the curry until the bell peppers begin to soften, about 30 minutes on high.
Stir in the spinach and lime juice. Serve over cooked rice with extra lime, cilantro, and cashews to garnish.
INSTANT POT
In the Instant Pot, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar. Nestle the pumpkin and chicken into the pot, submerging completely. Lock the lid in place, being sure to close the vent valve. Cook on manual high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed.
Using tongs or a slotted spoon, transfer the chicken to a cutting board . Use two forks to shred the chicken into bite-sized pieces.
Season the remaining liquid in the slow cooker with the salt. Using an immersion blender, blend the pumpkin until completely smooth. (Skip this step if you used pumpkin puree.)
Return the chicken to the Instant Pot and add the bell peppers.Set the Instant Pot to sauté mode and cook, stirring often, until the bell peppers are tender, 5 to 7 minutes.
Stir in the spinach and lime juice. Serve over cooked rice with extra lime, cilantro, and cashews to garnish.
Spicy Pumpkin Wedges
Pairs well with BOXT Profiles FourFive and Five. The earthy spices in this recipe - the cumin, coriander and turmeric are brought out by the earthiness of these wines.
Ingredients
ROASTED PUMPKIN
1 small Hokkaido pumpkin 750 g/ 1.6 lb, Note 1
2 garlic cloves
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon hot paprika powder
½ teaspoon turmeric powder
3-4 tablespoons olive oil
½ teaspoon fine sea salt more to taste
⅛ teaspoon ground black pepper
YOGURT TAHINI
⅔ cup Greek yogurt
1 tablespoon tahini
1 teaspoon za'atar
1 garlic clove
lemon juice to taste
fine sea salt
pepper
Instructions
Preheat the oven to 400°F/200°C. Line a baking tray with parchment paper.
Halve pumpkin: Wash and dry the pumpkin. Use the tip of a sharp, large knife to pierce the spot where you want to start cutting. Carefully push the blade inside and cut all the way down. It’s not so easy cutting a pumpkin; please be careful as it might slip on the cutting board.
Cut into wedges: Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm/ 0.6 inches thick. Place them in a bowl or a casserole dish.
Spice mixture: In a small bowl, mix the grated garlic and the spices. Add the olive oil and stir to blend. You could add more olive oil if you wish, but I don't find it necessary. Add salt and pepper to taste.
Marinate: Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately.
Roast: Place the wedges on the prepared baking tray lined. Roast for about 25-30 minutes until the wedges are as soft and slightly crispy around the edges.
Yogurt tahini: Mix Greek yogurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice to taste.
Serve hot with yogurt tahini dip or as a side dish.
Pumpkin Soup
Pairs well with BOXT Profiles One and Three. The citrus notes of Profile One and the sweet of Profile three play well with the pumpkin's light sweetness.
Ingredients
1 (4-pound) pumpkin (kabocha squash is best)
2 tablespoons extra-virgin olive oil, more for drizzling
1 medium yellow onion, chopped
1 teaspoon sea salt
3 garlic cloves, chopped
1 teaspoon grated fresh ginger
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
½ teaspoon cardamom
1 (14-ounce) can full-fat coconut milk, reserve a little for garnish
2½ cups vegetable broth
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper
Water, as needed
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and pinches of salt and pepper and place on a baking sheet, cut-side down. Roast for 50 to 60 minutes, until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.
Heat the 2 tablespoons of oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, until the spices are aromatic. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.
Transfer to a blender, working in batches if necessary. Blend until smooth. Kabocha squash can vary in water content, so if your soup is too thick add up to 1½ cups water (½ cup at a time) to reach your desired consistency. Garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.
Pumpkin Black Bean Enchiladas
Pairs well with BOXT Profiles One and Two. The roasted peppers and the slight spice of the chipotle in the sauce love the crisp clean experience of Profile One and if you like a little buttery creaminess in your wine, Profile Two is a nice contrast to the spice and cheese in this dish.
SAUCE
Ingredients
1 (14.5 oz.) can diced fire-roasted tomatoes
1 (15 oz.) can pumpkin purée (or sub homemade // we like Libby’s)
1/3 cup raw cashews*
1 cup vegetable broth (or store-bought)
2 tsp chili powder (or store-bought)
2 tsp cumin
1 tsp sea salt
2 whole chipotle peppers in adobo
2 Tbsp adobo sauce (from a can of chipotle peppers in adobo)
Instructions
Add all ingredients to a high-speed blender and blend until creamy and smooth, stopping to stir a few times to encourage blending.
Taste and adjust as needed, adding more adobo sauce for smokiness and heat or salt for overall flavor.
This sauce is delicious on enchiladas, in bowls, or on chilaquiles.
Leftover sauce will keep stored in the refrigerator for 4-5 days or in the freezer for 1 month.
FILLING
Ingredients
2 Tbsp olive or avocado oil (if oil-free, sub water)
1 ½ cups diced red onion (1/2 medium onion yields ~1 ½ cups or 180 g)
1 large red bell pepper, diced (1 large bell pepper yields ~ 1 ½ cups or 210 g)
2 cups loosely packed chopped kale
1/2 tsp sea salt
2 (15-oz.) cans black beans, drained and rinsed (or sub ~3 cups homemade)
3 cups enchilada sauce (from above)
8 (~8-inch) tortillas of choice (flour or corn // we like Siete for gluten-free “flour” tortillas)
1 ½ cups enchilada sauce (from above)
Instructions
Heat oil in a large skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes, stirring occasionally, until it begins to soften. Add the bell pepper, kale, and salt and cook, stirring frequently, until the kale is wilted and no longer bright green — about 4-5 minutes.
Add the drained and rinsed black beans, 3 cups (710 ml) enchilada sauce, and 1/4 cup (60 ml) water (adjust amounts if altering default number of servings). Stir and bring to a simmer. Once simmering, reduce heat slightly, cover, and cook for 8-10 minutes, stirring occasionally, to allow the black beans to soak up the flavors of the sauce.
FOR SERVING optional
Sliced avocado (or avocado crema)
Freshly chopped cilantro
Instructions
Preheat the oven to 350 degrees F (176 C).
ENCHILADAS
To make your tortillas more pliable and less prone to cracking (skip this step if using flour tortillas), place them in a single layer directly on the oven rack for about 30-60 seconds to heat through, then wrap in a clean dish towel to keep them warm. Alternatively, you can wrap them in a damp towel and microwave for 30 seconds.
Pour ~1/2 cup (120 ml) of enchilada sauce into the bottom of a 9×13-inch (or similar size) baking dish. Spread to coat the bottom of the dish.
Take one tortilla and lay it down in the dish. Place a generous amount of filling (~1/2 cup) on one end, then roll it up and tuck the enchilada against the side of the baking dish, seam side down. Repeat with remaining tortillas and filling. If there’s any leftover filling, you can either add it to the casserole dish or serve it in quesadillas or bowls.
Pour the remaining sauce (~1 cup or 240 ml) over the top of the enchiladas and use a spoon to distribute the sauce into the cracks. Bake for 15-20 minutes, or until warmed through and a little crackly on top.
Served topped with sliced avocado and chopped cilantro (optional).
Leftover enchiladas will keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.
Pumpkin Pie
Pairs well with both BOXT Profile Three, our slightly sweeter white and BOXT Profile six our velvety and slightly sweet red. The silkiness of both these wines compliments the textures and light spices of the pumpkin pie.
Ingredients
1 (15 ounce) can pumpkin puree
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust (homemade crust recipe)
Note: We have tried making pumpkin pie with fresh pumpkin and honestly, we can't tell a difference.
Instructions
Preheat the oven to 425 degrees F (220 degrees C).
Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth.
Pour into crust.
Bake in the preheated oven for 15 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes.
Let cool before serving. This is a custard-type pie and needs to set before cutting.
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