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Tallow Roasted Squash and Onions

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Ingredients Method

Ingredients
  

  • 2 ½ tbsp tallow beef fat
  • 1 large sweet onion diced into chunks
  • 1 small butternut squash
  • 1 large buttercup or acorn squash You can also just use any old firm fleshed squash, about 3 lbs worth
  • 1 tsp coarse salt

Method
 

  1. Preheat your oven to 425°F.
  2. Peel and seed the squash. Cut into chunks small enough to eat in a bite.
  3. In a large Dutch oven or heavy cast iron pan, meal the tallow over medium-high heat.
  4. Once it's hot, throw in the onions and sauté for a few minutes until they are nicely browned.
  5. Then toss in the squash and sauté that for a few more minutes. Try to get a little bit of colour on the squash. Season everything with salt.
  6. Put the lid on the Dutch oven and place the whole thing into the oven for an hour. In the last 20 minutes, remove the lid.
  7. Serve hot with roasts, chicken or game meats.