Butternut Squash and Duck Fat Purée

Total Time:

Serves:

40 mins

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.