Butternut Squash Cannoli

20

Minutes
Prep Time

0

Minutes
Cooking Time

20

Minutes
Total Time

12

Serves Servings

Ingredients

  • 1 Package Harvest Fresh Cubed Butternut Squash
  • ¼ Cup. Brown Sugar
  • 1 Package pre-made Cannoli shells (Large,12pk)
  • 1 Package Ricotta Cheese, 475g (Original)
  • 1 Cup. Mascarpone Cheese
  • ½ Cup. Icing Sugar
  • 2 Tbsp. Vanilla Extract
  • 1 Tbsp. Cinnamon
  • Icing Sugar, topping

Directions

  1. In a pot, boil cubed butternut squash, until soft.
  2. In a small bowl add butternut squash, using a spoon and mash until smooth, and brown sugar, mix until all combined.
  3. In a large bowl, add Ricotta cheese, mascarpone cheese, icing sugar, butternut squash puree, vanilla extract, and cinnamon. Using a hand blender mix all together, until thick and creamy.
  4. Place Ricotta filling in a piping bag and fill cannoli shells, sprinkle icing powder on top, then ready to serve.

Video Recipe Below:

What You Need

Cubed Butternut Squash