Butternut Squash Balls with Risotto & Feta Cheese

Mummy’s Fast & Easy

Today’s recipe is one of my favourite appetiser recipes.
I am not sure how to call it, but let’s say Butternut Squash Balls with Risotto & Feta Cheese!
Sounds goods, doesn’t it?
And it’s even more delicious.

As you understand, there’s butternut squash, cheese, rice and seasoning.
I served the balls with some parsley dip which is easy to make.
It goes so well with them that I can’t imagine having them with something else.

On top of everything, the butternut squash balls are really good-looking!:-)

Here’s what you need.

Mummy’s Fast & Easy


  • 300g/10oz butternut squash, grated
  • 100g/3oz arborio rice
  • 200g/7oz feta cheese, crumbled
  • 3 eggs
  • 3 garlic cloves, crushed
  • 2tbsp olive oil
  • 1tbsp dried oregano
  • flour and/or breadcrumbs for dusting
  • salt and pepper

For the parsley dip:

  • a bunch of fresh parsley
  • 200g/7oz mayonnaise
  • 3-4tbsp lemon juice
  • salt


  1. Preheat the oven to 220°C/428°F.
  2. Heat a pan with the olive oil. Add the garlic and then the arborio rice. Cover with water and simmer for 10 minutes.
  3. Add the grated butternut squash to the pan. Cook for 5-10 more minutes, stirring constantly. If necessary, add more water. Season with the oregano, salt and pepper. Leave it to cool down.
  4. To prepare the parsley dip, simply blend the ingredients.
  5. In a mixing bowl, mix the rice and squash with the eggs. Add the feta cheese and make small balls.
  6. Place the flour and breadcrumbs on a plate. Roll the balls into the flour and then into the breadcrumbs. If you prefer, you can use just one of the ingredients but I think the balls taste better with both flour and breadcrumbs coating.
  7. On a baking tray, covered with a baking sheet/foil, arrange the balls.
  8. Bake in the oven for about 40 minutes or until ready.
  9. Serve with the parsley dip.
Mummy’s Fast & Easy

Tip: Why not try adding some chopped walnuts in the squash mixture?