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Peel the butternut squash and chop it in small pieces.
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Place the butternut squash on a baking sheet lined with some parchment paper: roast in preheated oven at 220C/425F for 25minutes
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Meanwhile boil the potatoes (peeled): 20 min from when the water starts boiling.
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In a bowl add the roasted butternut squash and the ricotta cheese.
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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 ;-)
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Add the mashed potatoes, eggs, pecorino cheese, breadcrumbs, sweet paprika, parsley, salt
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mix everything
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Create tiny small balls with your hands
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Coat them with a breadcrumbs and paprika mix
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Place on a parchment paper on a baking sheet
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Drizzle some Extra Virgin Olive Oil on top
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Bake in preheated oven at 400F/180C for 20 min.
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Enjoy!