It ‘s been months since my last post, and even longer since I posted a recipe. I feel I should be back to posting what I like the most. I recently found a new inspiration that pushes me to discover new frontiers in food and in taste and flavor. The following dish, is one of my favorites. Simple but elaborate, elegant but humble, sweet sour and salty. It is the food that reminds me of fall, somewhere around October, when the trees are shedding their leafs, the sky becomes gloomy and the breeze is a little colder. I would not have much to say about the history of the dish or the ingredients. Just a few words about the butternut squash. Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin or sweet potato. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club.
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