Butternut Squash Cannoli Cups
15
Minutes
Prep Time
20
Minutes
Cooking Time
35
Minutes
Total Time
8
Serves Servings
Ingredients
- ½ Package Harvest Fresh Cubed Butternut Squash
- ¼ Cup. Brown Sugar
- 1 Package Ricotta Cheese, 475g (Original)
- 1 Cup. Mascarpone Cheese
- ½ Cup. Icing Sugar
- 2 Tbsp. Vanilla Extract
- 1 Tbsp. Cinnamon
- Icing Sugar, topping
- Strawberries, sliced
- Blueberries, sliced
Cookie Base
- 2 Tbsp. Melted Butter
- 8 Vanilla Oreo Cookies
- 6 Cannoli Shells
Directions
- In a pot, boil cubed butternut squash, until soft. Let cool
- In a chopper, add Oreo cookies and cannoli shells, grind until fine.
- In a small bowl, add cookie crumbs and add melted butter, mix until combined.
- In a small bowl add butternut squash, using a spoon and mash until smooth, add brown sugar, mix until all combined.
- 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.
- In a clear cup, add cookie base, cannoli filling, sprinkle cookie base, strawberries and blueberries, and repeat until cup is full. Fill each cup as per step above and ready to serve.
Video Recipe Below:
What You Need
