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 |
Ingredients:
- 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
Preparation:
- Preheat the oven to 220°C/428°F.
- Heat a pan with the olive oil. Add the garlic and then the arborio rice. Cover with water and simmer for 10 minutes.
- 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.
- To prepare the parsley dip, simply blend the ingredients.
- In a mixing bowl, mix the rice and squash with the eggs. Add the feta cheese and make small balls.
- 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.
- On a baking tray, covered with a baking sheet/foil, arrange the balls.
- Bake in the oven for about 40 minutes or until ready.
- Serve with the parsley dip.
Mummy’s Fast & Easy |
Enjoy!
Tip: Why not try adding some chopped walnuts in the squash mixture?