A Fall Wine Party (& a video!)

Fall entertaining tips, appetizer recipes and a delicious pumpkin hummus recipe.

A Fall Wine Party A Fall Wine Party

A few weeks ago I threw this simple, fun Friday night wine party. Here in Austin, it was the first day of fall (read: the first day that the temps dropped below 90 degrees)… I invited some of my closest friends, served up some fall-inspired appetizers and (to keep things easy!) opened up a few boxes of Bota Box wines.

Here was my menu:
– Roasted Butternut Squash Crostini w/ Sage
– Assorted Cheese Platter
– Pumpkin Hummus (recipe below)

A Fall Wine Party A Fall Wine Party

I roasted cubes of butternut squash and topped them onto crostini with lemon ricotta and fried sage. This is my go-to fall appetizer. It’s also a wonderful starter before your Thanksgiving dinner.

I LOVE assembling pretty cheese boards. This time, I went with a combination of blue cheese, white cheddar slices, goat cheese, and a few others that looked great at the cheese counter that day. I filled the platter with grapes, rosemary crackers, and cranberry-hazelnut crackers. I also made pumpkin hummus, which is great because it can be made well in advance.

A Fall Wine Party

I decorated with a few pumpkins and had Jack string some lights from the tree.

A Fall Wine Party

If you come to my house often, then you know that I usually have a Bota Box in my fridge – their packaging makes it possible to store wine for a really long time, so I find it super convenient. For a party, it’s a great solution because you don’t have to mess around with tons of empty bottles, and it’s also very affordable.

A Fall Wine Party A Fall Wine Party A Fall Wine Party

Get the recipe for my Pumpkin Hummus below!

A Fall Wine Party

All in all, it was a fun evening with friends, although little anxious Annie didn’t know what to make of it all. She hung back by the door waiting for snacks to fall on the ground.

A Fall Wine Party

5.0 from 1 reviews

A Fall Wine Party + Pumpkin Hummus

Serves: about 2 cups
  • ¾ cup pumpkin or sweet potato puree*
  • 1½ cups cooked chickpeas, drained and rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon cinnamon
  • 1 small garlic clove
  • pinch of cayenne pepper
  • juice of ½ lemon
  • 2 to 4 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt, more to taste
  • freshly ground black pepper
  1. In a food processor or blender, combine the pumpkin, chickpeas, cumin, coriander, cinnamon, garlic, pepper, lemon juice, olive oil, salt and several grinds of pepper. Pulse or blend until smooth. Taste and adjust seasonings.
Freshly roasted puree is best, but unsweetened canned organic pumpkin is fine too!

Special thanks to Bota Box for sponsoring this post. All opinions are my own


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Rate this recipe (after making it):  

  1. Shannon

    Hi there! What variety of wine did you feel paired best with this? Thanks so much!

  2. Hi!guys play here bejeweled online an amazing place of fun this one is title matching puzzle video games.Many many thanks for this one.just play it on your pc and mobile phones.

  3. I love your selection of party apps, so simple and seasonal which is my favorite way to cook…and I love that boxed wine is back (but with actually decent wine). Reminds me of my great aunts who were never without a box of Franzia at all the family parties, ha!

  4. This is so fun! I wish the weather was still warm enough for a wine party here, I’ll have to settle for an inside affair 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.