Butternut squash panna cotta with caramelized walnuts

Well…what can I say…It’s been two long busy months: my last exam, the flu (not the piglet one though), endless university issues, the beginning of my thesis, the search for two new flatmates.
I’m breathless!
Finally my mom came to visit me yesterday:  she brought a bounty of organic vegetables so I’m a happy girl with a fridge full of vitamins. I prepared  an healthy and delicious lunch for her and the gran finale was the butternut squash pannacotta. I’ve been experimenting lately with this kind of treat and I’m in love with this autumnal flavour.

Ingredients (for approx 5 ramekins)

350 gr oven roasted butternut squash, diced
200 ml rice milk (just plain without sugar)
200 ml gluten free rice cream
2 Tbs 100% rice malt
1 tsp agave nectar
½ tsp agar agar, dissolved in a little lukewarm water
1 Tbs corn starch

  Place the squash, rice milk, rice cream, rice malt and agave nectar in a saucepan  and bring it to a boil. Turn off the stove and pure the mixture with an immersion blender. Add the agar agar, stir and let sit for 5 minutes. Then sift the corn starch and stir to dissolve. Put the saucepan on the stove and stir until it boils. Continue to stir for 3 minutes while boiling. Pour into containers and refrigerate until set.
  Serve with caramelized walnuts ( mix in a medium saucepan 4 Tbs chopped walnuts and 4 Tbs rice malt, bring it to a boil for few seconds and then transfer on parchment paper and let cool).

Panna cotta alla zucca con noci caramellate

Ingredienti (per circa 5 porzioni)

350 gr zucca cotta al forno e tagliata poi a dadini
200 ml latte di riso non zuccherato e non aromatizzato
200 ml panna di riso
2 cucchiai di malto di riso 100%
1 cucchiaino di succo d’agave
½ cucchiaino di agar agar in polvere sciolto in un po’ di acqua tiepida
1 cucchiaio di fecola di mais

  Mettere zucca, latte, panna, malto, agave in una casseruola e portare a bollore. Spegnere il fuoco e rendere il tutto a purea con un frullatore a immersione. Aggiungere l’agar agar, mescolare e far riposare per 5 minuti. Setacciare la fecola di mais e rimettere sul fuoco medio-basso mescolando continuamente. Far bollire per 3 minuti e poi versare nei contenitori. Mettere in frigo finchè non si solidifica.
  Servire con delle noci caramellate (mescolare in un pentolino 4 cucchiai di noci spezzettata con 4 cucchiai di malto di riso, portare a bollore per pochi secondi, trasferire il tutto su carta forno e lasciar raffreddare).


  1. Really mouthwatering! I love pannacotta but have not eaten for a while...
    I hope you will take a break with these lovely sweets:))

  2. thank you:) yes it is a nice way to relax

  3. Sounds and looks delicious :-) I'll be sure to give these a try soon! Love the pictures.

  4. That is an original and delicious looking panna cotta recipe! Thanks for sharing :)

  5. you are kinda my food goddess ...