Kabocha Squash Panna Cotta

• 1 1/2 teaspoons unflavored gelatin
• 1 cup whole milk, divided
• 3/4 cup heavy cream
• 1/2 cup roasted kabocha squash puree (see Notes)
• 2 teaspoons chopped fresh thyme
• 3/4 teaspoon kosher salt
• Freshly ground white pepper
• 18 thin baguette slices, cut on a strong diagonal
• Extra-virgin olive oil
• 1 to 2 heads baby frisee (about 1/4 pound total)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons golden balsamic vinegar or cider vinegar
• 1/4 cup coarsely chopped marcona almonds (see Notes)
• Kosher salt

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

unflavored gelatin, milk, heavy cream, puree, thyme, kosher salt, freshly ground white pepper, extravirgin olive oil, extravirgin olive oil, golden balsamic vinegar, marcona almonds, kosher salt

Taken from www.epicurious.com/recipes/food/views/kabocha-squash-panna-cotta-388172 (may not work)