In case you didn’t already know, the term confit is usually applied to meat, especially to duck. It means that the item being cooked is being cooked in its own fat. The meat is cooked very slowly, and is seasoned while it cooks. The meat is then preserved by letting it cool down and stored in its own fat.
You may be thinking, “How can I make a confit from butternut squash? It doesn’t have its own fat!” Well, if you’re a really traditional chef, you can’t. But if you know me, you already know that I am not in any way a traditional chef. In recent years, the term “confit” has been used as both descriptive of the food and an action.
To be frank, to confit is to Cook a food in fat until it is incredibly tender and delicious.
So that’s what we did here. But combining a long used technique with a new definition, we’ve created a crazy tender, highly flavored butternut squash topping that you can use for whatever suits your needs. Just make it. It’s worth it. Trust me.
Find the recipe here!
