- 1 large butternut squash
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, peeled and chopped
- 2 tablespoons butter
- 1 cup pumpkin seeds
- 1 tablespoon Madras curry powder
- 1 tablespoon cayenne pepper
- Salt and pepper
- 3 heads Boston Bibb lettuce
- 1 head frisee lettuce
- 1 cup olive oil
- 1 cup trimmed turkey skin, torn into pieces
- 1 cup dried cranberries
- 1 cup frozen cranberries
- 1 cup orange juice
- 1 cup sugar
- 1 cinnamon stick
- 1/4 cup sherry vinegar
- 1 shallot, finely diced
- 1/4 cup pumpkin seed oil, plus more for drizzling
- 1/2 cup shaved Parmesan
Preheat oven to 500 degrees F.
Peel and seed squash. Slice and toss with extra-virgin olive oil and chopped garlic. Roast for 8 to 10 minutes and remove from heat and cool. Melt butter in a large skillet and then toast the pumpkin seeds in the pan. Season with curry, cayenne and salt. Pick and wash the leaves of the Bibb lettuce and frisee.
Heat olive oil in a Dutch oven over medium-high heat until it reaches 350 degrees F. Carefully drop turkey skin into oil and deep-fry until crisp and golden. Remove and drain on paper towels.
Combine both cranberries, orange juice, sugar and cinnamon stick in a saucepan and bring to a boil. Simmer the cranberries for 1 hour or until the juice has thickened to a nape. Remove 2 cups of the finished cranberry sauce and whisk in the vinegar, the shallots and the pumpkin seed oil.
In a large bowl, toss the lettuces, squash, seeds, and cracklings with the vinaigrette. Garnish the plate with pumpkin seed oil and Parmesan.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.