2014 Laundry Merlot + Hasselback Butternut Squash w/ Black Garlic & Herb Salad
It’s Vege-Wednesday! We’ve got another delicious recipe from Chef Sider at Redstone Winery & Restaurant for you…and it’s all vegan!
The wines we feature on Vege-Wednesdays are certified Vegan friendly by VegeCert, an organization that certifies vegan and vegetarian products. This means the wine in question was not made using any animal byproducts. But some of you have been wondering, what does that mean?
2pc butternut squash, neck only, cut in half lengthwise
1 cup Redstone black garlic
½ cup vegetable stock
3 tbsp brown sugar
¼ cup sherry vinegar
¼ cup each picked parsley, dill, cilantro, tarragon, mint
½ cup toasted cashews, chopped
½ cup Redstone pickled red chili
Juice of one lime
Salt and black pepper
Combine the black garlic, vegetable stock, brown sugar and sherry vinegar and cook over medium heat until the garlic is very soft, approximately 15 minutes. Puree in a blender and reserve.
Preheat the oven to 425F
Place the squash cut side down on a cutting board. Using a very sharp knife, cut the squash into thin slices (no more than 1/8” thick), but only do 95% of the way through the squash so it remains intact. Season the squash with salt and black pepper and individually wrap them in aluminum foil with a generous amount of black garlic glaze (at least ½ cup per piece). Bake until tender, approximately 20 minutes.
Remove the squash from the oven and place on a plate. Spoon any excess glaze over the squash. Dress the herbs, chili and cashew in lime juice and olive oil and serve over the squash.
We recommend serving this dish with our 2014 Laundry Merlot! This wine is certified Vegan from VegeCert and a beautiful compliment to the savoury earthiness of the garlic, pickled chili, and squash.