We combined smoked maple syrup, roasted squash juice, yuzu juice and salt. We vacuum sealed the mixture with thinly sliced butternut squash rounds. The raw squash picked up the smoky notes from the syrup and the roasted notes from the squash juice. It softened slightly while retaining its fresh crunch. The floral aroma and acidity of the yuzu juice highlighted the melon characteristics of the squash. They were sweet, earthy and slightly acidic. They draped lightly over agnolotti but would do equally well with fresh shrimp or delicate shavings of country ham.