Our Recipes
Butternut Squash and Duck Fat Purée
Prep. Time:
30 mins
Baking Time:
10 mins
Total Time:
40 mins
Serves:
8 - 10
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
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.
Interesting Ingredients inspired by this recipe from Top Chef ™
As a family-run site, we pour our hearts into recording and transcribing cooking shows, developing tested recipes, and sharing culinary insights—all without bombarding you with ads.
Your low-cost subscription would help us cover ingredient costs and confirm that our passion project matters to you.
Please join our cooking community today.