Description
A creamy, velvety panna cotta made with roasted butternut squash and topped with crunchy caramelized pepita brittle. Perfect for fall and holiday gatherings.
Ingredients
Scale
- 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
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup roasted pepitas (pumpkin seeds)
- 1/4 teaspoon sea salt
Instructions
- 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.
- In a small bowl, sprinkle the gelatin evenly over 3 tablespoons of cold water. Let it sit for 5 minutes to soften and bloom.
- 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.
- Whisk the squash puree into the cream mixture until smooth and fully incorporated.
- Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved. Let the mixture cool slightly.
- Divide the mixture evenly among ramekins or jars. Cover and refrigerate for at least 4 hours, or overnight, until set.
- 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.
- Top each panna cotta with a few shards of pepita brittle. Serve immediately and enjoy the perfect blend of creamy and crunchy textures!
Notes
[‘Don’t let the cream boil to avoid curdling.’, ‘Bloom the gelatin properly by sprinkling it evenly over cold water and letting it sit.’, ‘Strain the panna cotta mixture for an extra-smooth texture.’, ‘Watch the sugar closely when making the brittle to avoid burning.’, ‘Prepare the panna cotta a day ahead to allow it to set properly.’]
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: butternut squash, panna cotta, pepita brittle, fall dessert, holiday dessert, creamy dessert, gluten-free dessert