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Butternut Squash Meatballs

 

Butternut Squash Meatballs

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 butternut squash approx. 500 g
  • 70 g Parmigiano Reggiano or Grana Padano. grated
  • 100 g breadcrumbs + 50g for coating
  • 3 eggs
  • 1 tablespoon parsley chopped
  • ½ teaspoon garlic powder
  • Turmeric to taste
  • Salt to taste
  • Black pepper to taste
  • Vegetable oil for frying

Method
 

  1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  2. Cut the pulp of each butternut squash with a knife to form a checkerboard pattern.
  3. Spray it with extra virgin olive oil, and season with salt and pepper.
  4. Place the halves on the baking sheet and bake for 45 minutes.
  5. Remove from the oven and scoop out the pulp. Place it in a large mixing bowl and mash with a potato mashed until smooth.
  6. Add 1 egg, grated cheese, 100 g of breadcrumbs, parsley, turmeric, garlic powder, salt and pepper. Mix with a wooden spoon to combine.
  7. Cover the mixture with a cling film and refrigerate for half an hour.
  8. Form lime-size balls and pass them in beaten eggs and breadcrumbs.
  9. Heat the oil in a large pan and fry 4 to 5 meatballs at a time until lightly golden brown.
  10. Place them on kitchen paper to remove the excess oil.
  11. Serve and enjoy.

Notes

Additional Tips

 
  • Butternut squash meatballs are a perfect appetizer. Serve them with toothpicks and your favourite dipping sauces.
  • Try different combinations, like tomato sauce with herbs, greek yoghurt and honey sauce, Dijon mustard-honey sauce and others.
  • For a healthier version of this recipe, you can also bake these meatballs at 180°C for 20 minutes or until lightly golden.
  • If you like stronger flavours, replace turmeric with curry powder.
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