10 lbs butternut squash flesh, diced
2 large spanish onions, diced
leaves from 4 sprigs rosemary
2 Tbsp salt
1 1/2 cups rendered pancetta fat
2 qts chicken stock
2 1/2 cups brown sugar
- toss together first 5 ingredients and roast in a moderate over for 45 minutes
- transfer to saucepan and add chicken stock and sugar
- simmer until squash falls apart, then puree thoroughly in blender
- adjust seasoning with additional salt if necessary
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