Patch Blog: Squash the Traditional This Thanksgiving and Try This Cheesecake

Each Thanksgiving I go through the same old song and dance—to cheesecake or not to cheesecake. I know it’s not a traditional Turkey Day treat, but nonetheless it’s one that has earned the right to mingle with its pumpkin pie and pecan brethren. 

So in an effort to break with tradition, I decided to create my own unique cheesecake, inspired by the bounty of the season, and share it with all you dessert enthusiasts out there.    

The idea came to me on a whim last Wednesday, while searching desperately for my contribution to this year’s Turkey Day feast. I enlisted our very own Eagle Rock to help me in my search for the perfect ingredients.

Fromage de Chèvre Meets Butternut Squash

My first stop was Soledad Goat, Robert Gallagher’s award winning goat cheese stand. His knowledge and gregarious nature lured me in, but the cheese truly captivated me. After a few spoonfuls of thick goat’s milk yogurt and mild goat cheese, I had found my muse.

Back home, I stared down a 3-pound butternut squash I had purchased the week before, and a tray of half-eaten gingersnap wafers I’d deliberately hidden for safe keeping in plain sight. Chestnuts popped to mind—and then caramel—and kablaam! A dessert idea was born. Click on the link to my personal blog below for the recipe:

Butternut Squash Goat Cheesecake, Salted Caramel and Chestnut Gingersnap Crust.

Perfect Thanksgiving Dessert

I was short a few things, but Trader Joe’s filled in the gaps. My nine-inch butternut squash goat cheesecake was easy to make—it cost about $20—and is perfectly capable of feeding 8-12 people, depending on the size of the slice. The balance between the sweet, earthy squash, rich tangy goat cheese, and the nutty crunchy-chewy crust made for a delicate, sweet and savory cheesecake—a harmonious match made in Thanksgiving food heaven. Cue the harp.

Next stop was —for some professional wine pairing advice. You see, my favorite drink happens to be wine. It’s the perfect complement to any meal and dessert is no different. This is my go-to wine store, for a personalized experience, reasonably priced selections and unique wines you won’t find anywhere else. Jennifer Morgan, the owner and wine extraordinaire, is most helpful with pairings. At this point, she’s also the biggest fan of my dessert.

Three Wine Pairings From Co Wine Co

The first wine she selected was Jurassic Park Vineyard 2010 Chenin Blanc, Santa Ynez Valley ($14.99). Jennifer chose it because of the “baking spice and vanilla notes” and because “it’s slightly richer without being too heavy, and a classic white wine turkey pairing.” I was excited by the notion of a one-wine-fits-all Turkey Day winner, and the price point is pretty sweet to boot. But there was more to learn, so I held my horses. 

The second wine that leapt into Jennifer’s mind was quite rightly a dessert wine. 3 Puttonyos Aszu 2006 Tokaj Leonis Selection, Hungary ($21.99). “It’s not as thick as the other sweet wines,” Jennifer remarked. “The lemony-ness would go well with the goat cheese and squash—I love a tawny but it would take over.”

I have been known to shudder at the first sip of a cloyingly sweet dessert wine. However, handled with grace and artistry, it can be the perfect grand finale to a wonderful meal. Under $25, this is an impressive find.

Lastly, I wanted the option of a sparkling wine. An effervescent companion, if you will, to keep spirits high. Jennifer recommended Louis Dressner’s Sparkling Rose Cerdon Renardat Fache Bugey ($22.99). “Lightly sweet and berry-ish,” she described it.

When it comes to berries, I don’t discriminate. And when it comes to the bubbly, bring it on!