Recipes, re-invented from cooking shows
Butternut Squash and Duck Fat Purée
Prep. Time:
Baking Time:
Total Time:
30 mins
10 mins
40 mins
Serves:
8 - 10
word
Ingredients
1.5 lbs butternut squash, peeled and diced half large yellow onion 3 oz duck fat 6 tablespoons heavy cream 20 g Organic Butternut Squash Powder salt
Method
Coat the butternut squash lightly with Olive oil, salt and pepper and roast in a pre-heated oven at 425 degrees F for 40 minutes.
Slowly caramelize the diced onion in olive oil until medium brown.
Blend the roast squash and onions until thick and creamy.
Melt the duck fat and pour the fat, cream, and squash powder into the blended purée and process for a minute to mix thoroughly.
Chill before serving.
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Instructions
Coat the butternut squash lightly with Olive oil, salt and pepper and roast in a pre-heated oven at 425 degrees F for 40 minutes.
Slowly caramelize the diced onion in olive oil until medium brown.
Blend the roast squash and onions until thick and creamy.
Melt the duck fat and pour the fat, cream, and squash powder into the blended purée and process for a minute to mix thoroughly.
Chill before serving.
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Ingredients
1.5 lbs butternut squash, peeled and diced
half large yellow onion
3 oz duck fat
6 tablespoons heavy cream
20 g Organic Butternut Squash Powder
salt
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