Candied Winter Squash Parfaits with Chocolate

Name: Candied Winter Squash Parfaits with Chocolate
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 kilograms butternut squash, peeled and cut into 1/2-inch dice; 255 grams package of chocolate wafers, finely crushed; 3 Tbsps cornstarch; 6 larges egg yolks; 1 teaspoon finely grated fresh ginger; 355 milliliters heavy cream; 710 milliliters milk; 177 milliliters sugar; 2 Tbsps unsalted butter; 2 teaspoons pure vanilla extract

Candied Winter Squash Parfaits with Chocolate requires around 45 minutes from start to finish. This recipe serves 10. One serving contains 449 calories, 7g of protein, and 24g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. If you have butter, sugar, cornstarch, and a few other ingredients on hand, you can make it.

Instructions

In a large saucepan, steam the squash until barely tender, about 7 minutes.

Ingredients you will need

Squash

Equipment you will use

Sauce Pan

Let cool slightly and pat dry. In a large nonstick skillet, melt the butter with 1/4 cup of the sugar.

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Butter

Sugar

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Frying Pan

Add the squash and cook over moderately high heat, stirring occasionally, until golden, about 12 minutes.

Ingredients you will need

Squash

Add the ginger and cook, stirring, for 1 minute.

Ingredients you will need

Ginger

Transfer two-thirds of the candied squash to a food processor and puree until smooth.

Ingredients you will need

Squash

Equipment you will use

Food Processor

In a medium saucepan, whisk the egg yolks with the remaining 1/2 cup plus 2 tablespoons sugar and cook over low heat, stirring constantly, until warmed through, about 1 minute. Stir the cornstarch into the milk, then whisk the mixture into the saucepan and bring to a boil over moderate heat, whisking constantly. Cook until thickened, about 7 minutes; the custard should have the consistency of thin sour cream.

Ingredients you will need

Corn Starch

Sour Cream

Egg Yolk

Custard

Sugar

Milk

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Whisk

Sauce Pan

Whisk in the squash puree and vanilla. Strain through a fine-mesh sieve and let cool.

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Vanilla

Squash

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Sieve

Whisk

In a medium bowl, using an electric mixer, beat the cream until almost firm. Fold the cream into the cooled custard.

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Custard

Cream

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Hand Mixer

Bowl

Spoon 1 1/2 tablespoons of the cookie crumbs into each of ten 6-ounce glasses. Top with 1/3 cup of the custard and gently tap each glass to form even layers. Repeat with another 1 1/2 tablespoons of the cookie crumbs and a large dollop of custard. Cover the glasses with plastic wrap and refrigerate until the crumbs soften, at least 5 hours. Reserve the cookie crumb and candied squash garnishes at room temperature.

Ingredients you will need

Cookie Crumbs