We have not used our juicer for awhile. I am not sure why, I guess we have been caught up with other things. Well, we pulled it out today. I had some butternut squash on hand and decided they would be a fine victim for the juicer. The juice was vibrant and frothy, barely sweet with earthy undertones. I decided to slowly reduce the juice to a more intense and viscous consistency. As it reduced, I added some rice vinegar to balance the increasing sweetness. Today we used the juice straight as a sauce for slow cooked antelope with smoked banana-horseradish pudding, ground olives, cinnamon cap mushrooms and young shiso. However, after using the sweet and sour juice I can see many other uses from Thai to pie spiced and from cocktail to broth. Today was the first step.