Butternut Squash Parfait with Chef Deborah Lee Walker
Chef Deborah Lee Walker is in the DelmarvaLife kitchen!
She’s making a Butternut Squash Parfait, complete with whipped cream, toasted walnuts and crystallized ginger.
Butternut Squash Parfait:
1 tablespoon unsalted butter
½ cup walnuts
10 pounds butternut squash
1 (30 oz.) pumpkin pie filling
½ teaspoon cinnamon
¾ teaspoon ground ginger
¾ teaspoon allspice
¾ teaspoon freshly grated nutmeg
¾ teaspoon ground cloves
¼ teaspoon Chinese 5 spice
1 ½ tablespoons light brown sugar
few pinches salt
1 can Reddi wip
2 tablespoons finely chopped crystallized ginger
1. In a small pan, heat butter over medium-low heat. Add walnuts and sauté until nuts develop a crispy exterior. When the walnuts have cooled, chop finely and set aside.
2. Slice butternut squash lengthwise. Remove seeds and stringy flesh. Place squash in a large Dutch oven, flesh side up. Add 3 cups water and turn heat to medium. Cover and steam until squash is very, very tender. This process will take 45 to 60 minutes depending on the size of the squash. After 30 minutes, you will probably have to add more water.
3. Move cooked squash to a cooling rack. When the squash has cooled, remove the tough skins.
4. Place cooked squash in a large bowl. Add canned pumpkin, cinnamon, ginger, allspice, nutmeg, cloves, Chinese 5 spice, sugar, and salt. Using a hand held mixer, blend until squash mixture is smooth.
5. Place a double layer of cheesecloth into a large sieve, then position the sieve in a large bowl. Add squash mixture to sieve and allow to strain for 6 hours at room temperature. You will need to dump the excess liquid every two hours.
6. Presentation – carefully spoon reduced squash mixture in chilled martini glasses. Top with Reddi wip, remember you are not only a chef but an artist. Garnish with toasted walnuts and crystallized ginger. Serve immediately.
Serve 6 to 8
Plus she gives us a secret tip or two on how to make sure your Thanksgiving turkey is cooked like the professionals do it.