Butternut Squash Arancini with Sage Honey
Ingredients
- 1-1/2 pounds butternut squash, peeled and cubed
- 3 tablespoons olive oil, divided
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 cup arborio rice
- 5 cups chicken or veggie stock
- 1/2 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup honey
- 1 bunch fresh sage (about 10-15 leaves)
- 2 tablespoons lemon juice
- 3 eggs
- 6 ounces goat cheese, crumbled
- 1/2 cup flour
- 1-1/2 cups panko breadcrumbs
- Canola oil
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