IKABOCHA PUMPKIN-APPLE “CANNOLI” Recipe
Crescenza Fonduta, Lobster Mushroom, Apple Butter
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Ingredients
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Filling
Method
Preparation
Prepare the Ikabocha Pumpkin
Preheat your oven to 400°F (200°C). Cut the Ikabocha pumpkin in half, remove the seeds, and roast it cut-side down on a baking sheet until tender (about 30-40 minutes). Let it cool, then scoop out the flesh and puree it in a food processor.
Make the Filling
In a mixing bowl, combine the roasted Ikabocha pumpkin puree, Crescenza cheese, apple butter, cooled lobster mushrooms, powdered sugar, and vanilla extract. Mix until smooth and well combined.
Chill the Filling
Cover the filling with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve
Once chilled, spoon the filling into cannoli shells or serve with crispy pastry. Dust with additional powdered sugar if desired.
