In a blender, add approx. 4 Tbsp. water and riced butternut squash, until smooth. Depending on blender add water required to break down and puree butternut squash.
In a small bowl add butternut squash puree and brown sugar and mix well.
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.
Place Ricotta filling in a piping bag and fill cannoli shells, sprinkle icing powder on top, then ready to serve.