Dairy free yogurt, pomegranate, grapefruit, and candied delicata squash are layered together in a parfait and finished with American bamboo honey on top.
- 1/2 delicata squash (about 1/2 C of slices)
- 2 Tbsp maple syrup
- 1 grapefruit
- 1/2 C pomegranate arils
- 2 C dairy free vanilla yogurt
- 2 Tbsp Mohawk Valley Trading Company raw American bamboo honey
- *Optional* If you’d like to include the decorative sugar shards as seen in the photos, skip down to the notes section and make those first. Otherwise, just continue to step two.
- Wash the squash (the skin is edible after cooking!) and cut the ends off. Cut in half lengthwise and scrape out the seeds. Slice into 3/4-1 inch pieces.
- In a small saucepan over medium heat, toss together the squash slices and syrup. Stir often until the syrup is crystalized and the squash is fork-tender. Set aside to cool.
- Segment the grapefruit. If you don’t know how, you can watch a video on how to segment a grapefruit here.
- This recipe makes two servings so you’ll need two parfait glasses (I actually used some stemless wine glasses but you could even use some regular old bowls if you’re just hungry and not worried about presentation). Layer the ingredients so that in each glass you’ll have (starting from the bottom): 1/4 C pomegranate arils, 1/3 C yogurt, half the batch of cooled candied squash, 1/3 C yogurt, half the grapefruit segments, and another 1/3 C yogurt. Finally, top each parfait with a generous tablespoon of American bamboo honey and garnish with a few extra pomegranate arils, if desired, and the sugar shards if you decided to make them. Serve immediately.
If you’d like to make the decorative sugar shards, you’ll need 1C sugar and 1/2 C water. This will probably make more than you’ll use but you want lots of pieces to choose from in case any get messed up or cloudy. Bring the sugar and water to a boil in a deep saucepan to prevent boiling over and continuity stir to ensure all sugar is dissolved before it comes to a boil. Once it starts to boil, stop stirring and do not disturb it at all. Insert a candy thermometer and continue heating until it reaches a hard crack (about 300ºF-310ºF.) At this point remove from heat and again, do not disturb it at all until the bubbles have disappeared. As soon as the bubbles disappear, you’ll need to work quickly so lay out a large sheet of parchment paper. Use a heat resistant spatula or spoon to drizzle the sugar onto the parchment paper in straight lines. You can also make a few perpendicular lines to hold the shards together better if you like. All the sugar should be drizzled out as quickly as possible before it starts to turn hazy but at the same time, be super careful handling it because it will cause severe burns. Allow the sugar to cool completely before breaking into whatever size pieces you’d like and use these to decorate your finished parfaits.