Pumpkin Panna Cotta

Roasted and puréed pumpkin or, more accurately, winter squash, gives classic panna cotta a soft golden hue and a delicate earthy sweetness. A few spoonfuls of mascarpone makes it extra creamy so that it lies somewhere between a true, wobbly panna cotta and a rich custard. Don’t skip the step of passing the squash purée through a fine-mesh sieve to remov…