Butternut Squash Risotto Balls

Butternut Squash Risotto Balls with a Cashew, Garlic and Safe Schemer

Serves 6 to 8 (As an Appetizer)

For Risotto:

  • 1 Pound Butternut Squash (one medium sized butternut squash)
  • 4 Cups Vegetable Broth (I use better than bouillon organic seasoned vegetable base)
  • 2 Tablespoon Avocado Oil (or vegetable oil)
  • 2 medium Shallots (1/2 Cup)
  • 2 Minced Garlic Cloves
  • 1 Cup Arborio Rice
  • 1/2 Cup Dry White Wine (or can substitute for more broth)
  • 1/2 Teaspoon Salt
  • Freshly Ground Pepper
  • 1/2 Cup Grated Parmesan cheese
  • 2 Tablespoon Chopped Fresh Sage
  • 4 Eggs Whites
  • 2 Cups Panko Crumbs
  • 8 to 10 Tablespoons Vegetable Oil (for frying)


A beautiful plating idea for this appetizer: Annieglass Oval Server



  • 1 Cup Raw Cashews
  • 1 Garlic Clove
  • 1/4 Cup Chopped Fresh Sage
  • 6 Tablespoons Water
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • Optional; 2 Tablespoons Parmesan Cheese


  1. Preheat oven to 400 F
  2. Peel and chop your butternut squash into small one inch cubes. Drizzle vegetable oil (1 Tablespoon) on the butternut squash and bake for 25 minutes.
  3. Boil 2 cups of water. In a container with a lid and one cup of cashews and boiled water. Seal the lid and let sit while preparing the rest of the meal. (Let sit for at least 1 hour, the longer the better).
  4. In a medium pot add your 4 cups of broth and bring it to a medium boil.
  5. In a large sauce pan over medium heat, add 1 tablespoon of oil, chopped shallots, garlic and sage. Saute until lightly golden brown.
  6. Add in one cup of rice and cook for about 2 minutes until rice is lightly toasted.
  7. Add in 1/2 cup of white wine or 1/2 cup of vegetable broth. Cook until almost all the liquid has been evaporated.
  8. Add 1/2 cup of broth, cook until almost evaporated and repeat this 1/2 cup of broth at a time until all the broth is gone.
  9. Stir in the parmesan cheese.
  10. Once the butternut squash has baked. Add to a blender or smash with a fork. Then mix into the rice.
  11. Spread the rice out on a cookie sheet and place in the fridge for 20 to 40 minutes until nice and cool.
  12. Once rice has cooled; In two separate small bowls add 4 egg whites in one bowl and panko crumbs in the other.
  13. In a cast iron or pan of your choice add 8 tablespoons of vegetable oil over medium to high heat. Let heat for 1 minute.
  14. Roll the rice into 2 inch sized balls, roll in egg white and then panko crumbs; place in oil and repeat.
  15. *** Keep an eye on the rice balls as they fry, they crisp up fast, you want to rotate and move the the balls every 30 seconds or so.
  16. Place on a cookie sheet and keep in the oven on warm until ready to serve.




  1. Drain the Cashews but save 4 to 6 Tablespoons of the cashew water.
  2. In a small pan add 1 teaspoon of oil, chopped garlic and chopped sage. Saute until the garlic is lightly golden brown (about 1.5 minutes)
  3. Add the cashews, 4 tablespoons water, garlic, sage, pepper, salt and optional parmesan cheese to the blender and blend; if it is not creamy enough add one tablespoon of water at a time until you reach a good creamy texture.
  4. Spread on the bottom of a plate or dip your risotto balls right on in! 🙂
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