The rich flavour of duck fat is a perfectly complements the hearty sweetness of butternut squash, while garlic and rosemary provide strong accents to this roast butternut squash dish. A perfect side dish for a roast duck dinner!
Keto Roast Butternut Squash with Duck Fat, Garlic and Rosemary Recipe
- 1 large butternut squash, peeled and cubed
- ¼ cup duck fat
- 4 cloves garlic, peeled
- 1 tablespoon fresh rosemary leaves, chopped (*Thyme also works well.)
- Flaky sea salt (like Maldon or Fleur de sel, to taste and freshly ground black pepper, to taste
- Preheat oven to 400F. Toss all ingredients together on baking sheet lined with a silicon mat or aluminum foil. Roast squash until it is tender and golden brown, around 30-35 minutes.
Did you make this keto roast butternut squash with duck fat, garlic and rosemary recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!