Kabocha Squash Panna Cotta Recipes

ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
• Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
• Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).

20 BEST WAYS TO COOK KABOCHA SQUASH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious kabocha squash recipe in 30 minutes or less!

KABOCHA SQUASH PANNA COTTA

Steps:

• For the panna cotta: In a small bowl, sprinkle the gelatin over 1/4 cup of the milk. Let soften for 5 minutes. Place the remaining 3/4 cup milk, the cream, squash, and thyme in a saucepan. Whisk to blend. Warm over moderate heat just until it begins to simmer. Do not allow the mixture to boil.
• Remove from the heat and add the softened gelatin, stirring until the gelatin dissolves. Season with salt and pepper. Strain through a fine-mesh sieve into a bowl. Let cool to room temperature, stirring occasionally. (You can speed up the cooling by placing the bowl in an ice bath.) Divide among 6 espresso cups or other small ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
• For the baguette toasts: Preheat the oven to 400°F. Brush the baguette slices lightly with olive oil on both sides. Bake until golden and crisp, 10 to 12 minutes.
• For the salad: Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Just before serving, put the frisée in a bowl and toss with the olive oil, vinegar, almonds, and a pinch of salt.
• To serve, put a panna cotta ramekin on each of 6 salad plates. Accompany each portion with 3 toasts and a tuft of frisée salad.
• Enjoy with Cakebread Cellars Chardonnay Reserve or another rich, barrel-fermented Chardonnay.
• For the kabocha squash puree, preheat the oven to 400°F. Cut a small kabocha squash in half and remove the seeds. Put one half in a pie tin or small baking dish, cut side down, reserving the other half for another use. Add 1/2 inch of water. Bake until the squash feels tender when probed, about 45 minutes. Let cool, then scoop the flesh from the skin into a bowl. Stir with a wooden spoon until smooth, then measure out 1/2 cup.
• Marcona almonds are Spanish almonds that are typically skinned, fried in oil, and salted. They are available at well-stocked grocery stores and specialty food stores. For a substitute, toast whole blanched almonds, then toss with olive oil and salt.