Goose Fat Roasted Butternut with Garlic
Vegetables Herbs Accompaniment Gluten Wheat Dairy Free
Eggless England British Europe
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
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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