With a superflaky crust (the secret: frozen grated butter) and a lightly spiced sweet-savory winter squash filling, this rustic galette from Food & Wine’s Justin Chapple makes a perfect vegetarian meal; serve it with a green salad.
Suggested Pairing: Pinot Gris
The first thing to know about Pinot Gris and Pinot Grigio? They’re the same grape. Italianate Grigio is light and crisp; Gris, made in an Alsatian style, is richer and spicier. Oregon winemakers tend toward a Gris style, which is spectacular with any kind of roasted squash.
Food Wine’s Kay Chun makes a super-fall-friendly side of nutty farro with roasted carrots and mushrooms, which she flavors with lemon juice and hazelnuts.