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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.