Baked butternut squash that was soaked a bit in fragrant coconut milk that I prepared.
The coconut milk was simmered for awhile with fresh lemongrass, fresh ginger, green onions, lime juice, sea salt, fennel seeds, cilantro, and garlic. As the coconut milk simmered and heated on the stove, all of the flavors I put in began to release and the milk tasted and smelled very similar to a tom kha gai soup (Thai coconut soup) without the fish sauce component, peppers, and straw mushrooms.
This milk enhanced the flavor of the butternut squash and since coconut milk is usually served sweetened and I used unsweetened coconut milk, the natural high sweetness of the squash was perfect for soaking in the milk.
I cooked some wild black jasmine rice with white onions, olive oil, sea salt and garlic. And prepared a small mixed green salad with vinaigrette and sprouted sunflower seeds.
I loved the combination of flavors on this entire plate. Sweet, nutty, buttery, spiced, mildly acidic, tart, and lightly salted. Plus there were different textures to enjoy on the plate from each component. Good mouth-feel experience. Very satisfying meal. Rich in flavor.