Roasted Butternut Squash “Panna Cotta”
There’s no “cooked cream” in this squash gelatina, but Jordan Wagman showcases the lush texture of squash set by gelatin.
- 6 sheets gelatin
- 2 tablespoons avocado or olive oil
- 4 cups butternut squash, peeled, diced large
- 4 sprigs thyme
- ½ cup water
- 2 tablespoons CBD-infused maple syrup*
- 2 tablespoons maple syrup
- 1 teaspoon sea salt
Heat oven to 300° F. Place gelatin sheets into a bowl and cover with cold water. Set aside. In a large oven-proof saucepan, warm oil over medium-high heat. Add butternut squash and thyme to the pan and toss to coat. Transfer to heated oven and roast until tender, about 45 minutes. Remove from heat, discard thyme stems and add water, maple syrup and salt. Using an immersion blender in the pan or in a conventional blender, puree until smooth.
Return puree to sauce pan, add gelatin and stir until dissolved. Cook over medium heat, stirring constantly until liquid has evaporated, about five minutes.
Transfer to silicone molds or springform pan and cool to room temperature. Transfer to refrigerator and refrigerate at least 5 hours, preferably overnight. Before unmolding, dip molds in hot water for 20 seconds to loosen.
Recipe courtesy of chef Jordan Wagman
Photography by Paul Lowe