SPICY RED KURI SQUASH MOUSSELINE

DUCK FAT “L’Intense”

The market stalls are overflowing with all different kinds of colourful squashes, their generous rounded forms inviting us to make delicious seasonal dishes. Roasted, in soups, or as a filling: for several months they make a great addition to meals. Here we propose a mousseline that can accompany meat, grains or pulses, or as a dish in itself if you only want a light meal. DUCK FAT "L'Intense" Sublim’ gives this recipe superb depth of flavour without making it heavy.

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Preparation : 30 minutes

Baking : 30 minutes

4 to 6 people

red kuri squash : 500 g

1 clove garlic

1 onion

DUCK FAT "L'Intense" Sublim' : 60 g + 10 g (optional)

Fine salt

1 or 2 pinches Espelette pepper

Garam Masala (to taste)

Toasted chestnut flakes (optional)

Ustensils

Casserole

Hand-held blender

Préparation

Wash the squash and cut it into pieces without peeling it.
Peel and chop the onion and garlic.
Heat the DUCK FAT “L’Intense” Sublim’ in the casserole.
Add the onion and garlic with the salt and sweat without browning.
Add the squash and spices, continue sweating without browning then add water to just cover.
Cook for approximately twenty minutes.
When cooked (the squash should be completely soft), blend with a hand-held blender until totally emulsified.
Serve sprinkled with toasted chestnut flakes.
Excellent with a pan-fried slice of foie gras for the holidays!

Tip: For extra gourmet richness, add 10 g of DUCK FAT “L’Intense” Sublim’ (at room temperature) while you are blending the mousseline.
You can also replace the water with chicken stock, for example.

Soup, or puree?