Mussels Butternut Squash Arancini Recipe

Roast the squash

Preheat oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 tsp salt, 1/2 tsp black pepper, chopped rosemary, and minced garlic. Spread in a single layer on a baking sheet and roast 20-25 minutes until tender and lightly caramelized. Allow to cool slightly.

Make squash purée

Transfer roasted squash to a blender or food processor with 1 tablespoon olive oil and blend until smooth and silky. Taste and adjust salt and pepper. Reserve about 1 1/4 cups of purée for the arancini mixture and set 1/2 cup aside for serving or as a layer if desired.

Cook the rice (risotto method)

In a medium saucepan, melt 2 tbs butter over medium heat. Add the Arborio rice and stir to coat for 1-2 minutes until edges are translucent. Pour in white wine and simmer, stirring, until mostly absorbed. Add hot stock, 1/2 cup at a time, stirring frequently and allowing liquid to absorb between additions, until rice is creamy and al dente (about 18-20 minutes). Stir in grated Parmesan and the reserved 1 1/4 cups squash purée until fully incorporated. Season with remaining salt and pepper. Spread rice mixture on a rimmed tray to cool to room temperature (this helps form balls).

Prepare mussels

If mussels are not already cooked: place cleaned mussels in a covered pot with 1/2 cup white wine and steam over medium-high heat until shells open (3-5 minutes). Discard any that remain closed. Remove mussels from shells and roughly chop. Pat chopped mussels dry with paper towel.

Combine filling

In a small bowl, mix chopped mussels with lemon zest, chopped parsley, 1/4 tsp salt, and 1/4 tsp pepper. Keep the smoked Gouda cubes separate and chilled until ready to assemble so they hold their shape inside the arancini.

Portion rice

With hands slightly dampened, take about 2 tablespoons of the cooled rice-squash mixture and flatten into a 2-inch disk in your palm.

Assemble arancini

Place about 1 teaspoon of the mussel mixture (about 1-2 mussel pieces) in the center and one cube of smoked Gouda. Enclose the filling with rice, shaping into a compact ball (roughly golf-ball size, about 1.5 inches). Ensure seams are sealed so filling won't leak.

Coat the arancini

Set up a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs. Lightly dust each ball with flour, shake off excess, dip into beaten eggs, then roll in breadcrumbs until evenly coated. Place coated balls on a tray and chill in refrigerator for 15-20 minutes to firm.

Heat oil

Pour vegetable oil into a deep heavy skillet or pot to a depth of about 1 1/2 inches and heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles and browns in about 30 seconds.

Fry arancini

Fry the chilled arancini in batches, being careful not to overcrowd, until golden brown and crisp, about 2.5–3 minutes per side, turning gently so they brown evenly. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Finish and plate

Spread reserved butternut squash purée on serving plates or spoon a dollop in the center. Arrange 3 arancini per plate. Scatter toasted pumpkin seeds and chopped parsley over the arancini. Drizzle a little extra virgin olive oil and place a lemon wedge on the side. Add arugula or microgreens if using and season greens lightly with salt and a few drops of lemon.

Heat a small dry skillet over medium heat, add 1/4 cup pumpkin seeds and toast, stirring frequently, until aromatic and lightly browned, about 3-5 minutes. Remove from heat and let cool.