Butternut Squash, Sage And Walnut Arancini

Butternut squash, sage and walnut arancini makes for wonderful starter but also as a dish that you can offer guests. Great for making in advance as well. Just fry at the last minute and serve crispy but steamy hot too.

If you like arancini then look for the classic and delicious mozzarella.

Ingredients:

• 1 white onion, diced and finely chopped
• 2 garlic cloves, crushed and chopped
• 50ml white wine
• 200g of risotto rice 
• 300ml vegetable stock
• 400g butternut squash, peeled and cut into pieces 
• 10g sage – fresh and chopped finely
• 50g walnut pieces, crushed
• 50g of butter
• 100g black pepper soft cheese – try Boursin
• flour, for breadcrumbs
• 2 eggs, beaten and whisked
• 100g of breadcrumbs, diced
• egg wash

Preparation:

1. Preheat a deep fryer to 170℃/340ºF
2. Gently heat a frying pan or skillet on a medium heat. Gently heat the chopped onion then garlic with a knob of butter until softened but not coloured. Takes about 1 or 2 minutes.
3. Add the risotto rice and fry at high heat for a minutes and then reduce the heat back to the original level. This just fries the rice a bit in the butter and lets it break some of that starch.
4. Add the wine and then the stock a ladle at a time until ll the liquid has been absorbed and the rice is cooked through. This takes about 20 minutes for the rice to take up the liquid but it should be checked to make sure the rice is slightly al dente. Beat in the remaining butter and season to taste.
5. Bring a pan of water to boil and add the butternut squash. Cook to a tenderness – about 20 minutes and drain the liquid.
6. Remove the squash from the saucepan and add to the rice which has been placed in a large bowl. Mash with a fork.
7. Add the walnuts and sage and mix. Season to taste.
    
8. Spread the mixture onto a tray and transfer to the fridge to chill for about an hour or until set.
9. Cut the Boursin cheese into small cubes about 2cm square.
10. Form balls of rice around each mozzarella cube, about 4–5cm round.
11. Dredge each ball first through the flour, followed by the egg wash and finally the breadcrumbs.
12. Deep fry until the balls are golden and crispy, which should take 2-3 minutes.
13. Drain the arancini on kitchen paper and season with sea salt before serving.