Fall Vegetables Roasted in Duck Fat

2 qts. reserved duck broth (chicken broth works as well)
1 lb. butternut squash
1 lb. parsnips
1 lb. small red potatoes
2 to 3 Tbsp. reserved duck fat
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper

1. In a 4-quart stockpot, bring the 2 quarts of broth up to a rolling boil

2. On a cutting board using a sharp chef’s knife, slice off the top and the bottom of the butternut squash so it will stand up flat on the cutting board.

3. Using a potato peeler, peel the hard skin off the squash.

4. Cut the squash in half length-wise and scoop out the seeds and pulp. Cube the squash.

5. Peel and cut the parsnips into similar-size pieces and cut the potatoes into quarters.

6. Drop the vegetables into the boiling broth and blanch for 2 to 3 minutes. Drain well.

7. Line a baking sheet with paper towels and place the blanched vegetables onto the baking sheet. Pat them dry and then remove the paper towels.

8. Preheat the oven to 400 degrees. Toss the vegetables in the reserved duck fat and season with salt and pepper.

9. Roast the vegetables for 15 to 20 minutes or until golden and crisp outside and tender inside. Serve with the crispy roasted duck.