When you search the internet for squash recipes, what do you see? You see soup, salad, bread, pancake, pie or even cookie recipes made from squashes; I, myself, also made soup and popsicles from squashes as well.
But you don’t see many of squash panna cotta recipes on the web, do you? If so, I’m glad you don’t because I have one for you today. I used acorn, but feel free to use any squash available in your area for this recipe it shouldn’t cause any problem.
- 1 acorn, thick sliced
- 1/3 cup warm water
- 3 teaspoons powdered gelatin
- 3 cups half & half (or whipping cream)
- 1 + 1/2 cups sugar
- 1-2 lemons, fresh squeezed (option)
- Preheat the oven to 350F. Roast squash (without oil, salt & pepper) for 45 minutes, or until soften. Let cool. Peel and blend to smooth; set aside. Add 1-2 tablespoon half&half while blending if needed.
- Mix water with gelatin and stir to combine; set aside for 5 minutes. Add 2 cups half & half, sugar, acorn to a saucepan over medium heat; stir to combine, then bring to boil. Blend all to smooth. Combine acorn mixture with gelatin mixture; stir to combine, then strain. Add lemon if preferred as needed. Add the rest of half & half. Pour the mixture to glass containers OR ramekins of your choosing. Refrigerate until set, about 3-4 hours. You can make ahead and refrigerate overnight. Serve 6.
- I found that by adding lemon, it elevated the taste to the next level. It made this panna cotta so refreshing and exciting. Hope you try it.
Try it. I’m quite certain you will like it. Until next time, have a wonderful day.
“All Rights Reserved”
All images are copyright protected. Please do NOT use ANY OF MY IMAGES without prior permission.
If you want to use this recipe, please kindly use ‘link back’ to the this post for the recipe. I would really appreciate it if you do not republish my recipe word for word, in English or in any other language, on your site.
If you adapt any of my recipe, please kindly use ‘link back’ to my original post as well.
Thank you so much.