This stock is made by dehydrating winter squash to intensify sweetness. The drying process makes the squash sturdy, which prevents it from breaking down quickly and helps maintain clarity in the stock.
This recipe is adapted from Rachael Mamane's book Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods (Chelsea Green Publishing 2017) and is printed with permission from the publisher.
What You Will Need
- 3 lb. (1.4 kg) winter squash, such as butternut, delicata, or acorn, halved
- 1⁄4 cup (60 ml) grapeseed oil, divided
- 1⁄2 lb. (225 g) white onions, cut into small dice
- 1 lb. (455 g) leeks, dark green parts removed, cut into small dice
- 1 lb. (455 g) carrots, cut into small dice
- 1⁄2 small fennel bulb, coarsely chopped, fronds removed
- 1⁄2 head garlic, unpeeled
- 2 sprigs thyme
- 8 black peppercorns
- 1 bay leaf
- 4 sprigs flat-leaf parsley
- Sea salt to taste