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 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 balance to the dish’s components.