Acorn Squash and Yams Cooked in Duck Fat

Acorn Squash and Yams Cooked in Duck Fat

Ingredients:
1 small acorn squash, thinly sliced
1 large yam, peeled and thinly sliced into coins
2 large parsnips, peeled and cut into batons
5 whole garlic cloves
2 tablespoons duck fat, melted
1 tablespoon dried thyme
1 tablespoon dried rosemary, crushed
Freshly ground black pepper, to taste

Directions:
Preheat oven to 400 degrees.
Add all of the ingredients in a large bowl and toss well to coat evenly. Spread
the mixture out onto a baking sheet.
Roast in oven 30-40 minutes until vegetables are soft.
Transfer to a large platter and serve warm.
Roasted Baby Artichokes
Serves 2
Baby artichokes are a treat because almost the entire thing is edible. The flavor
of artichoke is subtle and delicious and doesn’t need much improvement. This is a
simple way of roasting the artichokes that brings out the best flavor.