Anonymous Fri Oct 07 11:34:40 2005

8 oz. cilantro-ginger vinaigrette

16 butternut squash pieces, tourneed,

blanched

16 daikon slices, blanched

10 oz. egg mousse

Heat vinaigrette to boiling. Add squash and daikon; boil for 2 minutes. Remove from heat; let steep for 15 minutes. Remove from vinaigrette; refrigerate until chilled. Place egg mousse in piping bag; pipe onto squash. Place daikon slices at an upward angle in mousse.