A few months ago Wasabi Cowgirl posted a phenomenal recipe for butternut squash, sage and ricotta lasagna. I made it a couple of weeks ago and it was pants-droppingly good. The only thing missing was a good wine pairing. I’m going to tackle this recipe again for some guests this weekend, and I need help!

Here are the main ingredients: butternut squash, sage, nutmeg (layer 1) ricotta, parmesan, egg (layer 2), and a sage & walnut butter sauce on top.  What are your thoughts? I think I need a white with enough acidity to cut through some of the richness, but it should also have some backbone, some creaminess, to stand up to it. Maybe a zippy riesling with good complexity? Anyone? Bueller? Bueller…?