Category: Recipes

Butternut Squash & Italian Sausage Soup

Posted on September 14, 2017 in Recipes

Fall is basically here! I mean, the kids are in school and football has finally started! And even though it doesn’t feel like it yet, pretty soon we will be pulling out our fall boots, flannel shirts, and indulging in pumpkin spiced flavored everything! This also means it’s about time for another Fall favorite: Creamy delicious SOUP!

“Fall” in love with our Executive Chef Steve’s recipe below!

Want to make it even more delicious? Pair it with our Yes Dear Chardonnay if you want white wine, or our Winemaker’s Select Syrah if you’re feeling red! #WineNot?!


1 medium butternut squash
Extra virgin olive oil
½ cup yellow onion, quarter inch dice
½ lb. ground sweet Italian sausage
1 teaspoon minced garlic
1 tablespoon ground sage
Chicken stock or broth
1 teaspoon (more or less depending on how much spice you prefer) crushed red pepper
2 cups manufacturing or heavy whipping cream
Salt and pepper
1 oz. canola oil


Cut the squash in half lengthwise and remove the seeds. Drizzle olive oil and sprinkle salt and pepper on the cut side of the butternut. Place the butternut, cut side up, on a sheet pan and roast in a 350 degree convection oven, or a 400 degree conventional oven until a fork stuck into the center of the squash can be easily removed. Allow to cool enough to handle. Scoop the flesh from the butternut with a spoon and set aside.

Heat a 3-4 quart pot. Place the sausage in the pot over medium heat. Stir occasionally to evenly brown and to crumble the sausage as it cooks. When it is cooked remove the sausage from the pot. Add canola oil, onions and garlic to the pot. Turn the heat to low and cover the pot with a lid. Cook until the onions are translucent, stirring occasionally to prevent the garlic from browning. Return the sausage to the pot along with the roasted butternut squash, sage, crushed red pepper and enough broth or stock to cover the sausage and butternut by about an inch. Simmer until the liquid is low enough to just cover the sausage and butternut. Add cream. Bring back to a boil and reduce to a simmer. Continue to slowly simmer until the soup thickens, stirring occasionally. Season with salt and pepper.

Bon Appétit!

If you want to try more of Chef Steve’s delicious Fall Recipes, keep an eye out for our new Fall Menu at the Creekside Grille, coming late October 2017!

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Wilson Creek’s Holiday Wassail

Posted on December 20, 2016 in Recipes

A fabulous addition to a cold winter evening. A holiday tradition of ours, this wassail will add a glow to your festivities & make family & friends feel welcome.

  • 1 qt Apple Juice
  • 1 qt Orange Juice
  • 1 qt Cranberry Juice
  • 2 tsp Lemon Juice or Mango Nectar
  • 1 cup Sugar
  • 4 Cinnamon Sticks
  • 8 Whole Allspice
  • Navel Orange Slices
  • 1 Bottle of VS Cabernet Zinfandel

Combine all ingredients in a crockpot and heat until warmed through. When in doubt add more VS Cabernet Zinfandel!

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Pumpkin Bread Pudding

Posted on October 5, 2016 in Recipes

October is finally here which means it’s time for Pumpkin Everything!!!

Our Executive Chef at the Creekside Grille is getting in the Fall Spirit with this Amazing Pumpkin Bread Pudding!

16 oz pumpkin puree

1 ½ quarts half – n – half

5 large eggs

¼ cup pumpkin pie spice

½ cup brown sugar

½ cup granulated sugar

12 cups cubed French toast bread (thick sliced egg bread)

Additional granulated sugar for coating the baking dish

In a mixing bowl combine and whisk together pumpkin puree, half & half, eggs, pumpkin pie spice, brown sugar and granulated sugar. Coat the bottom and sides of a baking dish with shortening or canola oil. Evenly coat the oil with granulated sugar. Put the bread cubes into the baking dish, spreading them evenly. Pour the egg – half & half mixture over the bread. Cover with aluminum foil. Bake in a 350 degree oven for about 30 minutes or until a pick inserted into the center of the bread pudding comes out clean. Serve immediately or cool and reheat as desired.


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Dessert Anyone?

Posted on November 1, 2012 in Recipes

Here’s a fun little dessert recipe from the Creekside Grille at Wilson Creek Winery.

Mascarpone Cheesecake Torte with Walnut Crust, Poached Quince & Pomegranate Seeds

This dessert is great for the holidays and can turn any occasion into a special one! Makes 11 individual desserts.

2 cup toasted walnut halves and pieces
1 cup light brown sugar
½  cup clarified butter
Finely mince the walnuts. Mix with the brown sugar and butter. Coat the inside of individual size springformpans with cooking spray or shortening. Press about ½ inch of the walnut mixture into the bottom of each pan. Bake for 15 minutes in a 350 degree oven. Cool completely.
20 oz. cream cheese
8 oz mascarpone cheese
¾ cup sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon juice
1 tsp salt
Cream together the cheeses and sugar until fluffy. Add eggs 1 at a time and mix until incorporated. Add remaining ingredients and mix thoroughly. Pour the mixture into the springform pans over the walnut crust. Bake for 15 minutes or until cake springs back to the touch. Let cool before removing from the pans.
4 quince, peeled, cored and diced
2 cup water
2 cup sugar
2 cup sweet white wine
1 vanilla bean
Bring water, wine, sugar and quince to a boil. Reduce to a simmer and cook until the quince is softened. Remove the quince from the liquid and reduce the liquid over high heat to syrup. Pour syrup over the quince and refrigerate.
Apply seeds to liking on top of cheesecake and quince.
Don’t forget to serve with a chilled glass of Almond Champagne!

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