Panna Cotta with Spiced Butternut Squash Caramel

Combine heavy cream, whole milk, white sugar, vanilla extract, and salt in a medium saucepan over medium-low heat. Stir gently until the sugar dissolves and the mixture reaches a bare simmer — small bubbles at the edges, about 5–7 minutes. Do not boil.

Remove from heat and allow to cool for 10 minutes, skimming any foam from the surface. Pour into 4 lightly oiled ramekins or molds, dividing evenly. Cover each with plastic wrap and refrigerate for at least 4 hours, or overnight, until firmly set.

In a heavy-bottomed skillet over medium heat, melt butter until it foams. Add butternut squash cubes, stirring to coat in butter. Cook for 5–6 minutes, until the squash begins to soften and caramelize slightly at the edges.

Sprinkle white sugar over the squash and stir to combine. Continue cooking over medium heat, stirring occasionally, for 10–12 minutes until the sugar dissolves, melts, and the mixture turns a deep amber caramel. The squash will be very tender.

Add cinnamon, nutmeg, ground ginger, cloves, and salt. Stir well to distribute the spices evenly. Cook for 1 more minute, until fragrant.

Transfer the caramelized squash mixture to a blender. Blend on high for 2 minutes until completely smooth. Press through a fine-mesh sieve for an entirely silk-textured caramel, if desired. Set aside to cool slightly — it should pour thickly but flow.

Run a thin knife around the edge of each ramekin. Place a serving plate inverted over the ramekin and flip in one confident motion. Gently lift the ramekin away to release the panna cotta.

Spoon or drizzle the warm spiced butternut squash caramel generously over each unmolded panna cotta, letting it pool naturally around the base. Scatter a few toasted hazelnuts on top for crunch.