Food often plays a large role in holiday traditions. The act of eating is a staple to us all, but the true and fortunate celebration of food is eating with others, no matter what your table or meal looks like! The Gladstone is excited to welcome Chef Akshay Shastry to its family table this season. Chef Shastry shines light on the experience of food and the magic of sharing it with others. With global experience, he brings traditions influences, and flavours from all over the world to the cuisine of the hotel.
Chef Akshay has kindly shared a festive and delicious dish that uses fresh ingredients of the winter season. It’s the perfect dish to recreate at home and share with the ones you love!
Winter Squash and Pecorino Toast
Butternut squash – 1 medium
Blush onion – 1 pc
Garlic cloves – 3 pcs
Honey – 40 ml
Tarragon – 2 stalks, finely chopped, leaves only
Lemon thyme – 2 stalks, finely chopped, leaves only
Pine nuts, toasted – 20 Gms
Radish – 1 pc
Watermelon radish – 1 pc
Olive oil – 30 ml
Sourdough – 4 slices
Butter – softened, 10 gms
Chives – 2 stalks, finely chopped
Pecorino or Parmigiano Reggiano – 20 gms
Salt and black pepper to taste
Cut the butternut squash into halves and remove seeds. Combine olive oil, honey, slivered garlic, tarragon, thyme, and sliced blush onions. Spread mixture on the squash and season with salt and pepper. Bake at 300 for 25 mins. Let it cool.
With a spoon, scoop the cooked squash and roughly chop in a food processor or use a fork to roughly mash.
Mix the chopped chives into the butter. Spread on sourdough slices and toast under the oven broiler. Remove when golden and spoon the seasoned squash mixture on top. Top with finely shaved radish and watermelon radish.
To finish, drizzle with olive oil, toasted pine nuts, and pecorino cheese.
Make sure to send us photos and tag us on social media if you recreate the recipe at home with #Gladstonehotel. And, don’t forget to join us in our Cafe to try more of Chef Akshay’s delicious meals.