Butternut Squash Cheesy Balls

The Holidays are getting closer and closer and I’m already thinking about a tasty and yummy menu for my family, super kid friendly 😉

Butternut squash (or pumpkin or any variety of squash) is now in season and is a must for the Holiday table. I’ve been preparing it in so many ways (lasagne filling or pasta sauce, roasted, turkey stuffing…) and today I would like to share with you a very tasty butternut squash recipe that can be an appetizer or a light entree for your Holiday menu.


The cheesy butternut squash balls can be prepared in advance and frozen before baking. The day of the party you simply bake them directly from the freezer adding 5 minutes to the suggested baking time. Yum!!




Butternut squash cheesy balls
  • 1 medium butternut squash peeled, cut in cubes and roasted (250gr.)
  • 9 oz. ricotta cheese 250gr.
  • 1 Tbsp parsley minced
  • 3 small potatoes boiled and mashed
  • 1 cup Pecorino cheese 70gr.
  • 2 eggs
  • 1 cup breadcrumbs 100gr.
  • 1 tsp sweet paprika
For the coating:
  • 1 cup breadcrumbs + 1 Tbsp sweet paprika
  1. Peel the butternut squash and chop it in small pieces.
  2. Place the butternut squash on a baking sheet lined with some parchment paper: roast in preheated oven at 220C/425F for 25minutes
  3. Meanwhile boil the potatoes (peeled): 20 min from when the water starts boiling.
  4. In a bowl add the roasted butternut squash and the ricotta cheese.
  5. Using an immersion blender create a smooth puree: you can always use a food processor or a blender, I like the immersion blender as there are less pieces to clean 😉
  6. Add the mashed potatoes, eggs, pecorino cheese, breadcrumbs, sweet paprika, parsley, salt
  7. mix everything
  8. Create tiny small balls with your hands
  9. Coat them with a breadcrumbs and paprika mix
  10. Place on a parchment paper on a baking sheet
  11. Drizzle some Extra Virgin Olive Oil on top
  12. Bake in preheated oven at 400F/180C for 20 min.
  13. Enjoy!


Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
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    • Reply
      Susan cerantola
      October 3, 2020 at 2:20 pm

      Hi I just made this recipe according to the recipe posted on the site however I notice in your video you used a whole butternut squash and six potatoes was this for a larger amount ? 250 grams of butternut squash is not much just want to make sure I am doing this correctly ! Love love all your recipes! Making this now for
      My grandson hope I am doing this right!

      • User Avatar
        Barbara Lamperti
        October 19, 2020 at 4:46 pm

        Hi Susan! I confirm the quantities on the recipe card: same quantity of ricotta, roasted squash and potatoes. The proportion are 1/3 of each. So 250gr for the ricotta and roasted squash and 3 small potatoes. When I film the recipes I sometimes cook bigger quantities (to freeze the leftover for the family or just because I need some ingredients as props in the final image). Let me know if you have any more question and I hope your grandson will enjoy the squash cheesy balls!! Ciao, b

  • Reply
    April 20, 2020 at 4:52 am

    I accidentally place everythg in food processor n now it’s a soft puree. What shud I do. I can’t roll it into a ball

    • User Avatar
      Barbara Lamperti
      June 18, 2020 at 6:56 pm

      Hi! Don’t worry, it happens 🙂
      To thicken the mix you have few options: add more breadcrumbs or potatoes (if you have some extra already boiled). They will dry up the other ingredients and create more body 🙂 Ciao! b

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