Go Back
Print
Butternut squash cheesy balls
Ingredients
  • 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
Instructions
  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
  11. Create tiny small balls with your hands
  12. Coat them with a breadcrumbs and paprika mix
  13. Place on a parchment paper on a baking sheet
  14. Drizzle some Extra Virgin Olive Oil on top
  15. Bake in preheated oven at 400F/180C for 20 min.
  16. Enjoy!