Caramelized Spiced Butternut Squash & Risotto Balls Stuffed with Smoked Gouda

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, toss the diced butternut squash with olive oil, cinnamon, nutmeg, cumin, salt, and pepper until evenly coated.

3.Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.

4.While the squash is roasting, heat the vegetable broth in a saucepan and keep it warm over low heat.

5.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.

6.Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring frequently until the rice is slightly translucent.

7.Pour in the white wine and stir until it is mostly absorbed by the rice.

8.Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

9.Once the risotto is cooked, stir in the roasted butternut squash and grated Parmesan cheese. Mix well and let it cool to room temperature.

10.Once cooled, take a small amount of the risotto mixture and flatten it in your palm. Place a cube of smoked Gouda in the center and mold the risotto around it to form a ball. Repeat until all the risotto is used.

11.Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball in flour, dip in egg, and then coat with breadcrumbs.

12.In a large pot or deep skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the risotto balls in batches, frying until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.

13.Serve the caramelized spiced butternut squash and risotto balls warm, garnished with fresh parsley.