Squash Spice Yogurt Panna Cotta

Panna cotta, Italian for cooked cream, is a Piedmont classic of silky chilled custard. This version folds butternut squash puree and warm spices into a yogurt-cream base, then finishes with toasted pepitas for crunch.

Serves 6 · 25 min prep · 10 min cook

Estimate for one serving

• 245 cal
• 8g protein
• 28g carbs
• 12g fat

Every recipe here is free to read.

Ingredients

• 1 cup butternut squash puree
• 1 1/2 cups whole-milk plain Greek yogurt
• 1 cup heavy cream
• 1/3 cup honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 1/4 tsp unflavored gelatin
• 3 tbsp cold water
• 1/8 tsp pinch of salt
• 1/4 cup toasted pepitas
• 2 tbsp maple syrup for drizzle

Instructions

1. 1Bloom the gelatin by sprinkling it over cold water in a small bowl; let stand 5 minutes until spongy.
2. 2In a medium saucepan over medium heat, warm the cream with honey, cinnamon, nutmeg, ginger, and salt just until steaming and the honey dissolves; do not boil.
3. 3Remove from heat, stir in the bloomed gelatin until completely melted and smooth.
4. 4Whisk in the squash puree and vanilla until the mixture is uniform and silky.
5. 5Let cool 5 minutes, then whisk in the Greek yogurt until fully incorporated and no streaks remain.
6. 6Divide the mixture evenly among six small ramekins or glasses.
7. 7Cover and refrigerate at least 4 hours or overnight until softly set but still creamy.
8. 8Just before serving, run a thin knife each edge if unmolding, or serve straight from the cups.
9. 9Top each panna cotta with a drizzle of maple syrup and a sprinkle of toasted pepitas.
10. 10Arrange the ramekins on a large platter for easy weekend sharing.
11. 11The spiced squash flavor shines without heavy toppings that mask the fresh puree.
12. 12Keep chilled until guests arrive so the texture stays perfect.