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Goose Fat Roasted Butternut with Garlic


 HT ACC  45mins



Serves 4     Hot  Vegetables Herbs   Accompaniment   Gluten Wheat Dairy Free  Eggless  England British  Europe



Butternut squash, roasted with goose fat, fresh thyme and whole roasted bulbs of garlic Butternut squash is wonderful roasted - especially with the lovely rich flavour of goose fat. The outside of the squash will take on a lovely golden colour, leaving the flesh soft and rich.


by Chef Mike Robinson  courtesy of The Goose Fat Information Service

Serves 4
1 butternut squash
2 bulbs of garlic
1 large bunch of thyme
1 tsp sea salt
Lots of pepper
4 tbsp goose fat

Preheat an oven to 220c.

With a knife cut the squash in half lengthwise and scoop out all the seeds.

Then cut the squash into 1 inch pieces and place in a large bowl. Cut the bulbs of garlic into half, cutting across the cloves, and add these to the bowl.

Add the sprigs of thyme, the salt and lots of freshly ground pepper. Heat the goose fat and pour it into the bowl, mixing everything together.

Pour the contents of the bowl into a deep roasting tin and spread it out evenly.

Roast in the oven for 30 minutes or until golden.

Delicious served as a side with roast chicken and a range of other dishes and turning from time to time.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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