Christine wrote:

> We started out with an amuse-bouche. I know it had a winter squash in
> it, and it seemed to have a sweet and sour element. The sauce was to
> die/live for. A wonderful treatment. We were all fighting for the
> last bits of it, especially the sauce. Did it have bacon in it too,
> Bob? I seem to remember something like that..but then again, the
> Delilah might have been playing with me...

Cook a bunch of bacon in a skillet. Peel the "neck" of a butternut squash,
then slice about a quarter-inch thick crosswise. Cook butternut squash
slices over medium-high heat in the fat from the bacon. When squash is
tender, remove from pan and pour our most of the bacon fat. (Naturally, you
don't have to throw the fat away; you can keep it for some other use.) Pour
about three-quarters of a cup of fig balsamic vinegar into the skillet and
reduce to a syrup over high heat. Using a spoon, drizzle the reduced vinegar
over the squash, and garnish with sunflower sprouts.

Bob