Finger Lakes Fall Relish: Butternut Squash “Duet” with Black Garlic

Ingredients

• 3 black garlic cloves
• 2 cups cubed butternut squash, ½-inch dice
• ½ teaspoon smoked salt
• freshly ground black pepper
• ½ teaspoon crushed mace blades
• 2 tablespoons buckwheat honey, preferably New York State
• 2 tablespoons brown rice vinegar (4.5 percent acidity)
• 2 tablespoons Finger Lakes Butternut Squash Seed Oil*
• ½ teaspoon or more sriracha hot sauce
• 2-3 large arugula leaves, cut crosswise into thin ribbon chiffonade (optional)

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