2 cup peeled, cubed heirloom squash
2 cup heavy cream
Pinch sea salt
1/2 cup mascarpone cheese
1/2 cup brown butter
Place the squash and the cream in a small pan and simmer until tender.
Almost 2 hours.
Strain the squash into a blender.
Save the cream and slowly add to the squash to make a puree.
Add the seasonings and the cheese.
This should be a very smooth, frappe like mixture.
Add the brown butter to finish.
Reserve for use with the duck leg Confit or as a side dish.
For the brown butter, over medium heat cook the butter until the milk solids turn a brownish color and a nutty aroma develops.
You are cooking out any water and making the flavor much more complex