Sweet and Sour Butternut Squash Juice

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.