We were made aware of it, and the recipe, as a result of a surge in orders for our Corbezzolo Honey. This honey is very rare and precious. It http://gustiamo.com/ dark in color and bitter i taste. It gives this dish perfect balance.
1/4 cup Currants (or Raisins) soaked for 15 (or more) minutes in 1/3 cup of Red Wine
1 medium Yellow Onion (medium diced)
Salt and freshly cracked pepper
2 ribs of celery (medium diced)
2 cups Butternut Squash (peeled and diced into 1 inch cubes)
1/2 cup Fennel (medium diced)
2 tablespoons Corbezzolo Honey (plus more for garnish)
1 teaspoon Fennel Pollen (if you have it)
Toss in the celery, squash, and fennel. If the pan seems dry, add a few more tablespoons of olive oil. Season with salt and pepper. Cook for approximately 30 minutes, or until the squash is fork tender.
Toss in the currants (or raisins) and about a tablespoon of the soaking wine. Toss with the Corbezzolo Honey and adjust seasoning with salt. Plate the butternut squash and sprinkle with fennel pollen (if you have it), drizzle with more honey and serve.