Butternut Squash Panna Cotta

Here's my panna cotta. I think the chocolate works well. The butternut squash has a very subtle flavor, and I was originally thinking of adding a maple gelee on top, but that would be too much gelatin in one dessert, and the maple might overwhelm the squash flavoring.



Butternut Squash Panna Cotta

- 4 cups heavy cream
- 2.5 envelopes Knox gelatin
- 3/4 cup sugar
- 1 Tbsp all spice
- 1 medium butternut squash

1. Peel and slice butternut squash. Boil in water until softened. Puree.
2. Mix pureed squash with cream, sugar, all spice.
3. Reserve 1/2 cup cream, and add gelatin over it to soften. Let stand 5 minutes.
4. Gradually heat the gelatin, add in pureed mixture. Stir to mix well.
5. Do not let boil- once it starts to steam, remove from heat, let cool.
6. Place aluminum foil/saran wrap on top to prevent it from forming a skin.
7. Pour into molds/cups, refrigerate overnight, up to 24 hours before serving.