Butternut Squash Rice Balls
5
Minutes
Prep Time
55
Minutes
Cooking Time
60
Minutes
Total Time
12
Serves Servings
Ingredients
- 1-1 ½ Cup (400 g) Harvest Fresh Cubed Butternut Squash, mashed
- 3 Cups White Long grain rice, cooked according to package directions.
- 1 Egg, beaten
- ½ Cup Parmesan Cheese, grated
- 1 ½ Cup Breadcrumbs, Italian seasoned
- ½ Cup Flour, all purpose
- 1 Tsp. Sage, dried
- 2 Tsp. Garlic Powder
- Salt and Pepper to taste
Directions
- Pre-heat oven to 400 degrees. Lightly spray a baking pan with cooking spray.
- In a pot of boiling water, add cubed butternut squash, cook until tender.
- In a bowl add cooked cubed butternut squash and mash with a fork, then add rice, parmesan cheese, flour, sage, garlic powder, salt and pepper and mix until fully combined.
- Using a scooper, scoop mixture and form into a ball. In a small bowl, add beaten egg, in a plate add breadcrumbs, dip each butternut risotto ball in egg and coat with breadcrumbs, until fully covered.
- Bake for 30 minutes, until golden brown. Remove from heat and let slightly cool. Ready to serve with your favourite dipping sauce.
Video Recipe Below:
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