Butternut Squash Panna Cotta

Vegetable oil for oiling ramekins
2 lbs. butternut squash
1 tbsp. agar-agar flakes or 2/3 tsp agar-agar powder
1¼ cups heavy cream
½ cup mascarpone
2 tsp. chopped fresh thyme
½ tsp. Aleppo pepper (or ⅛ tsp. cayenne)
1 tsp. sea salt, or to taste

Heat oven to 350°F. Lightly oil 4 small custard cups or ramekins. (I used 11 miniature ramekins.)

Halve and seed squash. Place cut-side down on baking sheet. Bake until soft, 45 minutes to an hour or more (cooking times vary widely with individual squash). Cool, then scrape out flesh and purée with immersion blender. Measure 1 cup into a medium mixing bowl; reserve the remainder for another use. (I probably used closer to 1 ½ cups.)

Combine the agar-agar and cream in a small saucepan and mix well. Let stand 30 minutes. Transfer to a burner and bring to a boil, stirring constantly. Reduce the heat and simmer 10 minutes. Strain through a fine sieve into the bowl with the squash.

Add mascarpone, thyme, Aleppo pepper (or cayenne) and salt to the bowl and mix with a wooden spoon or rubber spatula until smooth and well blended. Taste and adjust the seasoning. Divide the mixture among the prepared custard cups and let stand until set, about 1 hour.

Run a spatula around the rim of each panna cotta and carefully unmold onto small serving plates. (They can be reheated in a 350°F oven for 5 minutes, either in the ramekins or after unmolding them.) (We just served them in the miniature ramekins, with little spoons.)

Serves 4. (We served 11 as an amuse bouche.)