I developed this versatile, quick-to-fix condiment to feature a sustainable, innovative ingredient: roasted butternut squash seed oil, created collaboratively two years ago by Cornell University and a nearby squash farmer who sought a use for hundreds of pounds of seeds he previously discarded when prepping squash for upstate New York supermarkets. <br /> Since this artisanal oil first was marketed, I have enjoyed using it as a drizzle on butternut squash soup, squash puree, etc. This relish is definitely my new favorite use, with its earthy, nutty, and nuanced flavors accenting entrees (think lamb, pork tenderloin, duck breasts), salads and crostini. <br /> Salad and Crostini Variations: <br />For salad, top lightly dressed arugula greens with squash relish. <br />For appetizer crostini, spread wholegrain baguette toasts with chevre or other spreadable cheese (preferably artisanal New York); top with Squash “Duet.” Garnish with snipped chives. Optional: serve with a tablespoon of additional butternut squash seed oil in a petite pitcher (with an eyedropper or tiny spoon) to top each crostini with a couple more drops of butternut squash seed oil. <br /> My creation is a ‘distant-cousin, twice-removed’ of Michele Scicolone’s Roasted Sweet and Sour Winter Squash (marinated with red wine vinegar and fresh mint) that I’ve been making for nearly twenty years. <br />

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