Irresistible Butternut Squash Panna Cotta Recipe with Pepita Brittle

Posted on October 30, 2025

butternut squash panna cotta - featured image

Introduction

There’s something magical about the creamy, velvety texture of panna cotta, but when you throw butternut squash into the mix? Oh, you’re in for a treat! The subtle sweetness of roasted butternut squash paired with the crunch of caramelized pepita brittle is the perfect combination of indulgence and sophistication. The first time I made this recipe, my guests were floored—it’s one of those desserts that feels fancy but is surprisingly easy to whip up. Trust me, once you try this irresistible butternut squash panna cotta, you’ll be hooked!

This recipe is perfect for the fall and holiday season when butternut squash is at its sweetest and pepitas are a fun, crunchy addition. It has a beautiful balance of creamy custard and nutty texture that makes every bite pure bliss. Whether you’re hosting a dinner party or just looking to treat yourself, this dessert will impress with its unique flavor profile and Instagram-worthy presentation (hello, autumn hues!). So, gather your ingredients, and let’s create magic in the kitchen.

Why You’ll Love This Recipe

Seasonal Elegance: Perfect for autumn and winter gatherings, this dessert highlights the natural sweetness of butternut squash paired with a nutty pepita brittle.
Easy to Make: While it looks and tastes like something from a high-end restaurant, panna cotta is incredibly simple to prepare.
Versatile: You can adapt this recipe to suit dietary preferences, from vegan versions to gluten-free alternatives.
Unique Flavor Profile: The combination of creamy, spiced butternut squash panna cotta with the crunch of sweet and salty pepita brittle is a game-changer.
Show-Stopping Presentation: This dessert is as beautiful as it is delicious—perfect for wowing your guests or just treating yourself to something special.

What sets this recipe apart is the use of butternut squash. It’s not often thought of as a dessert ingredient, but its natural sweetness and rich texture make it the perfect base for panna cotta. Plus, the pepita brittle adds a delightful crunch and nutty flavor that complements the custard perfectly. It’s a symphony of textures and tastes that will leave you wanting more. And let’s be real—who doesn’t love a dessert that looks as good as it tastes?

Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create a stunning dessert. You’ll be amazed at how easy it is to make something so elegant!

For the Panna Cotta:

2 cups heavy cream
1 cup pureed roasted butternut squash (about 1 small squash, peeled, roasted, and blended)
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 packet unflavored gelatin (about 2 1/4 teaspoons)
3 tablespoons cold water

For the Pepita Brittle:

1 cup granulated sugar
1/4 cup water
1/2 cup roasted pepitas (pumpkin seeds)
1/4 teaspoon sea salt

Feel free to use canned butternut squash puree if you’re short on time, but roasting your own squash really intensifies the sweetness and flavor. For a vegan version, swap out the heavy cream with full-fat coconut milk and use agar-agar powder instead of gelatin.

Equipment Needed

Medium saucepan
Whisk or silicone spatula
Blender or food processor (for pureeing the squash)
Small mixing bowl
Heat-safe ramekins or small glass jars
Baking sheet (for roasting the squash and pepitas)
Candy thermometer (optional, for brittle)

If you don’t have ramekins, small Mason jars or even wine glasses work beautifully to display the panna cotta. And while a candy thermometer makes brittle-making easier, you can also rely on visual cues to know when the caramel is ready.

Preparation Method

Prepare the butternut squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss with a drizzle of olive oil. Spread it out on a baking sheet and roast for 25–30 minutes, or until tender. Let cool slightly, then blend until smooth. You’ll need about 1 cup of puree.
Bloom the gelatin: In a small bowl, sprinkle the gelatin evenly over 3 tablespoons of cold water. Let it sit for 5 minutes to soften and “bloom.”
Make the panna cotta mixture: In a medium saucepan over medium heat, combine the heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and ginger. Stir gently and heat until the mixture is warm but not boiling.
Add the butternut squash: Whisk the squash puree into the cream mixture until smooth and fully incorporated.
Dissolve the gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved. Let the mixture cool slightly.
Pour and chill: Divide the mixture evenly among ramekins or jars. Cover and refrigerate for at least 4 hours, or overnight, until set.
Make the pepita brittle: In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color (about 8–10 minutes). Quickly stir in the pepitas and sea salt, then pour onto a parchment-lined baking sheet in an even layer. Let cool completely before breaking into pieces.
Assemble and serve: Top each panna cotta with a few shards of pepita brittle. Serve immediately and enjoy the perfect blend of creamy and crunchy textures!

Cooking Tips & Techniques

Making panna cotta might seem intimidating, but it’s actually quite straightforward. These tips will ensure you get that perfectly smooth texture every time:

Don’t let the cream boil: Heating the cream gently is key to avoid curdling. Keep the heat low-medium and stir frequently.
Bloom the gelatin properly: Sprinkling the gelatin evenly over cold water and letting it sit ensures it dissolves completely. No one wants clumps!
Strain the mixture (optional): If you want an extra-smooth texture, you can strain the panna cotta mixture before pouring it into the ramekins.
Keep an eye on the caramel: When making the brittle, watch the sugar closely—it can go from perfect to burnt very quickly. Look for a deep amber color and act fast!
Plan ahead: Panna cotta needs time to set, so make it a day before serving if possible. This makes it a fantastic make-ahead dessert for entertaining.

Variations & Adaptations

Vegan Version: Swap the heavy cream for full-fat coconut milk and use agar-agar powder instead of gelatin. Adjust the quantity of agar-agar according to package instructions.
Low-Sugar Alternative: Replace the granulated sugar with a natural sweetener like honey, maple syrup, or a sugar substitute, adjusting to taste.
Seasonal Twist: Try pumpkin puree instead of butternut squash for a classic fall flavor. You could also use sweet potato or even roasted carrots for a unique spin.
Spice It Up: Experiment with different spices like cardamom, star anise, or even a hint of chili powder for a bold flavor twist.

Personally, I love making a chocolate drizzle along with the pepita brittle for a decadent touch. It’s a fun way to play with flavors and add even more depth to this already delicious dessert!

Serving & Storage Suggestions

For the perfect presentation, serve the butternut squash panna cotta chilled with a few pieces of pepita brittle on top. It pairs beautifully with a light drizzle of caramel sauce or whipped cream for an extra indulgent touch. If you’re hosting a dinner party, consider garnishing with fresh mint leaves or a sprinkle of cinnamon for a picture-perfect finish.

To store, cover the panna cotta tightly with plastic wrap and keep it in the refrigerator for up to 3 days. The pepita brittle can be stored at room temperature in an airtight container for up to a week. If you’re reheating the panna cotta, allow it to sit at room temperature for 10–15 minutes before serving to soften slightly.

Over time, the flavors of the butternut squash and spices deepen, making this dessert even more delicious the next day.

Nutritional Information & Benefits

This irresistible butternut squash panna cotta is not only delicious but also packs some nutritional benefits:

Calories: Approximately 250 per serving
Key Nutrients: Vitamin A from the butternut squash, healthy fats from the pepitas
Dietary Considerations: Gluten-free and easy to adapt for dairy-free or vegan diets
Allergen Alert: Contains dairy and nuts (pepitas); ensure substitutes for dietary needs

Butternut squash is rich in vitamins and fiber, making it a nutrient-dense addition to this dessert. Pairing it with pepitas adds a good dose of healthy fats and a delightful crunch.

Conclusion

I can’t say enough good things about this irresistible butternut squash panna cotta recipe with pepita brittle. It’s creamy, crunchy, sweet, and spiced just right—a perfect dessert for special occasions or a cozy night in. The best part? You can tweak it to suit your taste and dietary preferences, making it truly your own.

Give this recipe a try and let me know how it turned out for you. Did you try any fun variations? Share your thoughts in the comments below, and don’t forget to save this recipe for later or share it with someone who loves unique desserts as much as you do. Happy cooking, friends!

Here’s to creating something memorable in your kitchen—one irresistible bite at a time!

FAQs

Can I make this recipe ahead of time?

Absolutely! Panna cotta needs time to set, so it’s actually best to make it a day ahead. Just keep the pepita brittle separate until you’re ready to serve to maintain its crunchiness.

Can I use a different type of squash?

Yes, you can substitute butternut squash with pumpkin, acorn squash, or even sweet potato. Each variation will bring its own unique flavor to the dessert.

How do I know when the caramel for the brittle is ready?

Watch for the caramel to turn a deep amber color. If you’re using a candy thermometer, it should reach about 300°F (149°C). Act quickly, as caramel can burn in seconds.

Can I make this recipe vegan?

Yes! Use full-fat coconut milk instead of heavy cream and replace the gelatin with agar-agar powder. Adjust quantities based on the package instructions for the agar-agar.

What’s the best way to puree butternut squash?

Roast the squash cubes until they’re soft, then blend until smooth using a blender or food processor. If you prefer a shortcut, you can use canned butternut squash puree.