Halibut , hoisin acorn squash

[TheEngineer]

Glad that worked for you. I agree, it was the Hoisin that made this combo tough. Depending on how much you used, I might have even suggested a red, like a pinot. There is a lot of sugar and savory components in Hoisin that might overwhelm a white for me. The kabinett sounded like it might have cleaned the palate nicely though.