Butternut Squash Arancini Recipe
calabrian chili honey, parmesan, toasted pepitas
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes or until tender. Allow to cool, then scoop out the flesh and mash it.
- 2
Cook the Arborio Rice
In a saucepan, bring the vegetable broth to a boil. Add the Arborio rice, reduce heat to low, cover, and simmer for about 20 minutes until the rice is creamy and al dente. Let it cool slightly.
- 3
Combine Ingredients
In a large bowl, combine the mashed butternut squash, cooked Arborio rice, Parmesan cheese, egg, salt, and black pepper. Mix well until combined. Refrigerate for about 30 minutes to firm up the mixture.
- 4
Form the Arancini
Once the mixture is chilled, scoop out about 2 tablespoons of the mixture and form it into a ball. Repeat with the remaining mixture.
- 5
Coat the Arancini
Set up a breading station with flour, beaten egg, and panko breadcrumbs. Roll each ball first in flour, then dip in egg, and finally coat with panko breadcrumbs.
- 6
Fry the Arancini
In a deep frying pan, heat olive oil over medium heat. Fry the arancini in batches until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.
- 7
Serve
Serve the arancini warm, drizzled with Calabrian chili honey and topped with toasted pepitas.
