Almost Fall

We are on the precipice of fall, with thirty-degree mornings and butternut squash for sale.  Both influences on my daily life inspired and shaped an interesting new dish, pike with butternut squash.  We made a squash pickle with our tequila vinegar, and made whipped butternut squash puree accented with cider and cinnamon to add a voluptuous nature to the dish.  Our cocoa-miso adds bitterness, salinity and an impression of the sea, while caraway-cumin caramel adds to balance the dishes components.