Butternut Squash Cannoli Recipe

Name: Butternut Squash Cannoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sheets gelatin (optional, or substitute 2 teaspoons powdered vegetarian kosher gelatin); 2 cups butternut squash juice (from 4 quarts peeled and diced butternut squash, juiced); 1 1/4 cups cream; Juice of 2 limes; 1 1/2 teaspoons salt; ⅛ teaspoon grated ginger; 2 N2O cartridges; 2 medium butternut squash; 4 tablespoons olive oil; 2 teaspoons salt; 1 cup tapioca pearls; 4 cups Roasted Butternut Squash; 4 cups canola oil; Butternut Squash Mousse; Butternut Squash Tuiles; 1/4 cup sliced chives

Servings: persons

3 sheets gelatin (optional, or substitute 2 teaspoons powdered vegetarian kosher gelatin)
2 cups butternut squash juice (from 4 quarts peeled and diced butternut squash, juiced)
1 1/4 cups cream
Juice of 2 limes
1 1/2 teaspoons salt
⅛ teaspoon grated ginger
2 N2O cartridges
2 medium butternut squash
4 tablespoons olive oil
2 teaspoons salt
1 cup tapioca pearls
4 cups Roasted Butternut Squash
4 cups canola oil
Butternut Squash Mousse
Butternut Squash Tuiles
1/4 cup sliced chives

1
Bloom the gelatin*, if you are using it, by placing the sheets in a bowl of ice water for 10 minutes, until pliable.
2
(If you are using vegetarian gelatin, soften in water according to directions.)
3
*Chef Humm notes that the recipe works fine without gelatin, though he adds gelatin at the restaurant so the mousse can hold up longer.
4
In the meantime, reduce the butternut squash juice by half in a small saucepan over low heat.
5
In a mixing bowl, whip the cream to soft peaks.
6
Stir softened gelatin into the warm reduced butternut squash juice.
7
(If you are using gelatin sheets, squeeze to remove excess moisture.)
8
Remove from the heat and season with lime juice, salt and ginger.
9
Strain through a chinois into a mixing bowl.
10
Cool over ice, stirring constantly, until the mixture is just below room temperature.
11
Do not allow the gelatin to begin setting.
12
Fold the whipped cream in 3 parts into the butternut squash mixture and transfer to a whipped-cream canister.
13
Charge the canister with the N2O cartridges and refrigerate until ready to use.

5239

kcal

Calories

590

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 sheets gelatin (optional, or substitute 2 teaspoons powdered vegetarian kosher gelatin), 2 cups butternut squash juice (from 4 quarts peeled and diced butternut squash, juiced), 1 1/4 cups cream, Juice of 2 limes, and more.

Yes, Butternut Squash Cannoli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Cannoli

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