Warm Up with Central Oregon-Inspired Winter Recipes

When the temperatures drop and evenings grow long, kitchens across Central Oregon fill with the comforting aromas of seasonal cooking. Winter here is a time for gathering, slowing down and savoring the flavors that define the region—from hearty root vegetables and local trout to craft cheeses and small-batch spirits.

Below, we’ve gathered a few recipes inspired by local ingredients and the warmth of winter at Caldera Springs.

1. Roasted Root Vegetable Medley with Sage Butter

Inspired by: Central Oregon Locavore’s seasonal produce
Local carrots, parsnips and golden beets—about 2 pounds total—take on rich, earthy sweetness when roasted with olive oil and sea salt. Cut the vegetables into even pieces, spread them on a baking sheet, and roast at 400°F until tender and lightly caramelized, about 30 to 40 minutes. Meanwhile, melt 4 tablespoons of butter in a skillet with a handful of fresh sage leaves until fragrant and golden. Toss the warm vegetables in the sage-infused brown butter just before serving for a rich, aromatic finish that pairs perfectly with roasted meats or grilled trout from nearby rivers.

Tip: Add a drizzle of honey from Bend’s own Broadus Bees—a staple at Sunriver Resort’s Farmers Market—for a hint of sweetness.

2. Central Oregon Trout Chowder

Inspired by: Fresh catch from the Deschutes River
This hearty chowder begins with 1 diced onion, 2 celery stalks, and a clove of garlic simmered in butter until fragrant, followed by 2 cups of cubed potatoes, a cup of sweet corn, and flakes of local trout. Pour in about 4 cups of stock and a generous splash of cream, then season with thyme, smoked paprika and a hint of cayenne for warmth. Let it gently thicken until the flavors come together, then serve with a fresh sourdough loaf from Sparrow Bakery and a crisp white from Maragas Winery for a true taste of the region.

3. Wild Mushroom Risotto with Oregon Pinot Noir Reduction

Inspired by: Foraged fungi and local wine
Cremini, chanterelle and porcini mushrooms—about 10 ounces in total—bring deep umami flavor to this classic risotto. Begin by sautéing the mushrooms in olive oil with a minced shallot until golden, then stir in 1 cup of Arborio rice and slowly add about 4-5 cups of warm stock, one ladle at a time, until the grains turn creamy and tender. Finish with a splash of Oregon Pinot Noir reduced with shallots and a touch of butter for a velvety, aromatic sauce, then top with freshly grated Parmesan and cracked black pepper.

Tip: Foraged mushrooms can often be found at specialty grocers in Bend during the colder months, while fine wines can be sourced from The Good Drop Wine Shop. 

4. Huckleberry Crumble with Hazelnut Streusel

Inspired by: Central Oregon’s favorite wildberry
Tart huckleberries layered beneath a buttery hazelnut topping create a simple, crowd-pleasing dessert. Toss about four cups of berries with ½ cup of sugar, a tablespoon of lemon juice, and a tablespoon of cornstarch, then top with a mixture of one cup of flour, ½ cup of oats, ½ cup of brown sugar, ½ cup of chopped hazelnuts, and ½ cup of melted butter. Bake at 375°F for 35–40 minutes, until the fruit bubbles at the edges and the topping turns golden and crisp. Serve warm with vanilla ice cream from Goody’s in The Village at Sunriver for an extra indulgent touch.

5. Butternut Squash Bisque

Inspired by: Cozy winter dinners at Lake House
A cold-weather staple that feels both comforting and elevated, this velvety bisque from Chef Krista Matheis comes together with simple, seasonal ingredients. Start by sautéing diced yellow onions, chopped carrots, celery, and cubed butternut squash until tender. Add chopped garlic and cook until fragrant, then pour in vegetable broth along with salt, ground ginger, and nutmeg. Simmer until everything is soft and infused with warm spice. Stir in heavy cream and blend until completely smooth. Season to taste with salt and pepper. Ladle into warm bowls and serve beside the hearth after a day spent outdoors—best enjoyed with crusty bread and a view of snow-dusted pines.

From the forest to the table, winter in Central Oregon brings endless inspiration for comfort-filled cooking. Whether you’re sharing a holiday meal, a weekend dinner, or a fireside drink, these recipes capture the flavors—and the feeling—of the season at Caldera Springs.