Provided by Food Network
Time 1h45m
Yield 12 servings
Number Of Ingredients 21
Steps:
- 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.
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