Hubbard Squash Parfait with Miso Fluff and Buttermilk Ganache
By Chef Rasul Welch
Photo by Barry Jarvis
Food Styling by Anthony Reasor
Ganache:
½ cup buttermilk, shaken
1 cup dark (70% +) chocolate
1 tablespoon butter or ghee
Gently warm all ingredients over low heat, whisking constantly, until smooth and melty. Store in fridge.
Miso fluff:
1 teaspoon miso
¼ cup water
3 cups mini marshmallows
1 tablespoon butter or ghee
Gently warm all ingredients . . . you get it. Same deal as the ganache.
To assemble the parfait, layer squash, fluff, and ganache with yogurt and pumpkin seeds in jelly jars.