People often ask me to share recipes for the traditional foods I cook, and I am always happy to do so. But no matter how precise, I feel these recipes always fall short of the true representation of the dish. At the heart of every traditional dish is a story.

As we enter into the season once again of beautiful squashes, I decided it was finally time to attempt to recreate the balance of flavors a squash pie dish I made last year, but this time utilize all wild and locally sourced ingredients and flavors. The original pie was savory perfection with a touch of sweet, a nice crumbly crust and a fresh citrus and rich nutty crunch…a tough challenge!