Delicata Squash and Chile Panna Cotta with Pickled Butternut Squash and Herb Salad

Serves 6-8

Roasted Squash Puree

1 Delicata Squash, halved
¼ cup Honey
Splash Red Wine Vinegar
Salt & Pepper to taste

  1. Preheat oven to 350 degrees.
  2. Cut delicata squash in half and remove seeds*. Rub squash halves with honey, splash of red wine vinegar, salt and pepper and place on a baking tray cut side face up. Roast in oven for 45 minutes or until flesh is fork tender. Allow to cool. Scrape inside of squash with a large spoon to remove from skin. Add peeled squash to food processor or blender and blend until smooth.

*Can retain seeds, rinse and roast on a baking sheet with a sprinkle of salt and olive oil in a 350 degree oven, stirring frequently, to add as a garnish later.

Squash & Chile Panna Cotta

1 ½ Cup Heavy Cream
1 Cup Buttermilk
1 Cinnamon Stick
½ tsp Vanilla Extract
¾ Cup Roasted Squash Puree
1 Tbsp Gelatin, Powdered
5 Tbsp Cold Water
2 tsp Salt
1 tsp Chili Flakes

  1. Put the cold water in a wide, shallow bowl and sprinkle the gelatin over it. Set aside for 8 minutes to let the gelatin to soften and absorb the water.
  2. In a blender, combine heavy cream, buttermilk, salt, chili flakes, vanilla and squash puree. Lightly blend just so that it combines and is smooth. Pour into a medium sized saucepan and stir in softened gelatin and cinnamon stick. Gently bring to medium heat, so the steam rolls off of it, but it does NOT boil, and whisking so that the gelatin dissolves. Cook at this temperature for 3 minutes, then remove from heat and strain through a colander into a liquid measuring cup (to remove cinnamon stick and other solids). Then pour and divide the mixture among 6 ounce, or 4 ounce ramekins/pots/bowls. Let pots cool to room temperature, then cover and refrigerate for at least 4 hours, up to 3 days.

For the Pickled Butternut Squash Salad

1 butternut squash, peeled, seeded, small dice
1 quart Cider Vinegar
1 pint Water
2 Tbsp Chile powder*
1 Cup Brown Sugar

  1. Peel, seed and small dice the butternut squash and set aside in a heat safe container.  Bring the rest of the ingredients to a boil.  Add boiling liquid over top of the butternut squash and weigh down the butternut squash so it stays under the liquid (use a clean kitchen towel to put over the top). Chill overnight or 8-12 hours in the fridge.  

*Chef recommends Gochugaru/Fermented Chile Powder

Herb Salad**:

Torn Mint
Pulled Cilantro               
Torn Thai Basil

**Chef recommends the herbs listed above but any seasonal leafy herbs will work well.

  1. When panna cotta is chilled & ready to serve, top with Pickled Butternut Squash and Herb Salad.