Squash Spice Yogurt Panna Cotta

Serves 6 · 20 min prep · 10 min cook

Ingredients

• 1 cup butternut squash puree
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup plain Greek yogurt
• 1/3 cup granulated sugar
• 2 tbsp honey
• 2 1/4 tsp unflavored gelatin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 pinch of salt
• 1/4 cup toasted pepitas
• for drizzling maple syrup

Instructions

1. 1Place six 6-ounce ramekins on a small tray and lightly mist with cooking spray if you plan to unmold later; otherwise leave them plain for in-cup serving.
2. 2In a small bowl sprinkle the gelatin over cold milk and let it bloom undisturbed for 5 minutes until the granules look spongy and swollen.
3. 3In a medium saucepan whisk the remaining milk, heavy cream, sugar, honey, cinnamon, ginger, nutmeg, and salt. Warm over medium heat, stirring often, until the mixture is steaming and the sugar fully dissolves; do not let it boil.
4. 4Remove the pan from heat and whisk in the bloomed gelatin until completely melted and smooth with no visible grains. Stir in the butternut squash puree and vanilla until the mixture is uniform and pale orange.
5. 5Let the mixture cool 5 minutes, then whisk in the Greek yogurt until silky and free of lumps. Taste and adjust spice if desired while still warm.
6. 6Divide the mixture evenly among the prepared ramekins. Cover loosely with plastic wrap and refrigerate at least 4 hours or overnight until fully set and jiggly but firm to a gentle touch.
7. 7Just before serving, run a thin knife the edge of each ramekin if unmolding, or simply leave them in the cups for casual sharing.
8. 8Top each panna cotta with a sprinkle of toasted pepitas and a light drizzle of maple syrup. Arrange the ramekins on a large platter so guests can help themselves at the weekend table.