Butternut Squash and Duck Fat Purée

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.