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Panna cotta with squash sauce

Recipe by Jonathan Waxman

Serves 8

For the Panna Cotta:
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water

3 cups heavy whipping cream
1/2 cup sugar, or more to taste
Pinch of salt
1 teaspoon vanilla

1. Pour cold water into a small bowl, and sprinkle the gelatin over it. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Add the gelatin mixture, and stir until dissolved.
4. Remove mixture from heat and cool about 5 minutes. Gently whisk the warm cream a little at a time until smooth. Taste for sweetness--it may need another teaspoon of sugar.
5. Rinse 8 2/3 -cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream mixture. Chill 4 to 24 hours.

For the Sauce:
1 pound pumpkin or butternut squash, peeled, seeded and cubed
1 cup sugar
1 cup water
1 tablespoon balsamic vinegar

1. Cook pumpkin with sugar, balsamic vinegar and water until liquefied. Crush the pumpkin or squash with the back of a large spoon, until you have a coarse puree. Taste for seasoning, cool.
2. Unmold panna cottas on to 8 plates and top with sauce. Serve immediately