Butternut Squash Cannoli

• 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
• 18 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.

gelatin, butternut squash, cream, salt, ginger, cartridges, butternut squash, olive oil, salt, tapioca, canola oil, butternut, butternut, chives

Taken from cooking.nytimes.com/recipes/1015407 (may not work)