Ingredients:

1/3 – ½ of a medium sized butternut squash

2.5 - 3 tbsp butter

2 - 3 Fishwife Cantabrian Anchovies 

½ cup raw walnuts

1/3 cup pomegranate arils

¼ cup olive oil

Fresh sage leaves 

Salt & Pepper to taste

Preparation: 

1. Place walnuts in a medium sized skillet and set on stovetop over medium heat. Toast walnuts until browned and fragrant, stirring occasionally (4-5 minutes). Remove walnuts from skillet and set skillet aside to cool. Then chop into smaller pieces.
2. Meanwhile, coat the bottom of a separate small skillet with extra virgin olive oil (about ¼ cup) and heat until shimmering. Add sage leaves in a single layer. The sage should crisp up within a minute of time. Remove crisped sage leaves with a slotted spoon. Place them on a plate lined with paper towels. Sprinkle immediately with salt to taste. Set aside.
3. Halve the butternut squash lengthwise and seed. Use vegetable peeler to peel squash into long thin ribbons into a large bowl. If your butternut squash is very large, you will only need about 1/3 of the squash in ribbons. 
4. Wipe out the now cooled skillet you used for the walnuts. Set over medium heat and add in your butter. Swirl around to melt. Once bubbling, add in your Fishwife Cantabrian anchovy fillets and cook until melted. You can use a wooden spoon to help the anchovy disintegrate into the butter. Continue stirring and wait for butter to brown. This can be indicated by the evaporation of water from the pan (slowing of bubbling) and brown bits forming. 
5. Once browned immediately pour over the bowl containing the butternut squash ribbons. Add salt and pepper to taste and toss ribbons to coat!
6. In your favorite plate, place butternut squash ribbons coated with browned anchovy butter. Top with chopped toasted walnuts, pomegranate arils, a few pieces of fried sage leaves, and a little sprinkle of flaky salt if your heart desires. Dig in!