Coconut Panna Cotta-Filled Steamed Squash
Get 2 1.5-lb acorn or sweet dumpling squashes, wash the outside, slice 3-4 inches off the top, hollow them out with a spoon, and steam them (along with the tops) until just fork tender. Remove the squashes from the steamer and let them cool completely. While the squash is cooling, make the coconut panna cotta by whisking together in a medium pot two cups of coconut milk, 3/4 cup of brown sugar, and 1/4 teaspoon salt. Sprinkle 1 packet of unflavored gelatin powder over the surface of the coconut milk mixture and let the gelatin "bloom" for about 5 minutes. Heat the pot over medium heat, stirring constantly, just until the sugar and the gelatin completely dissolve; remove from heat. Whisk in 1 teaspoon of vanilla extract and pour the mixture into the squashes. Gently transfer the filled squashes to the refrigerator, cover each with its own top, and let them chill for 4-5 hours.
Coconut panna cotta-filled squashes are served cold or at room temperature. Eat it with a spoon. Make sure each bite consists of equal amount of the squash flesh and the panna cotta.