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.
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