Acorn Squash Risotto Balls – GOAT

Risotto Stuffing formed into balls then rolled in Panko crumb topping, baked in acorn squash pieces, then topped with AFC ANTIPASTO BUTTER. Garnished with basil and dill. A celebration of plants!

Makes 17, 1/2 cup rice balls

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ACORN SQUASH:

2 ripe acorn squash, washed

1- Cut top petals off and discard. Cut each squash from bottom to top into 4 pieces. Scoop out seeds and discard.

2- Bring 1/3rd pot of water to boil. Place colander/steamer into pot without touching water (for steaming purposes).

• Place acorn cuts into steamer, cover and steam till fork tender. They don’t take long, so check often.

Remove acorn cuts from steamer and place, skin side down, in 9×13 inch baking dish. Salt each lightly. Set aside.

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CREAMY RISOTTO:

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8c. water

1/4 c. apple cider vinegar – I used Heinz

2 c. Canilla Parboiled Long Grain White Rice, rinsed well

2 t. salt

2 T. SPICE TIME IMITATION CHICKEN BOUILLON POWDER

1 T. garlic powder

1 T. turmeric

1 T. smoked paprika

1 T. ground coriander

2 t. ground mustard

lots fresh grind black pepper

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1- Place water, rice and seasonings in large saucepan or pot. Stir well.

2- Bring to boil, stir, reduce heat to low, cover tightly and cook 1 hour.

3- Stir up from bottom, remove from heat and keep covered with lid.

4- When ready to use salt and pepper to taste, stirring well to even out consistency.

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Antipasto Butter Sauce: Makes 2 cups

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2 T. jarred chopped garlic – I used organic Christopher Ranch brand

2 T. extra virgin olive oil

2 T. animal-free margarine

12 oz. jar sweet red roasted peppers, including liquid from jar, fine dice

1/2 c. shredded peeled sweet onion, over large holes of hand-held grater (discard large pieces)

1/2 c. small pitted Kalamata olives, chopped

1/4 c. olive brine

2 T. small capers

fresh grind black pepper

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1- Combine all sauce ingredients in medium saucepan on low heat. Cook about 10 minutes, stirring as needed. Turn heat off and set aside.

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Panko Crumb Topping:

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1 T. animal-free margarine

1 T. extra virgin olive oil

1 T. jarred chopped garlic

2 t. SPICE TIME IMITATION CHICKEN BOUILLON POWDER

fresh grind black pepper to taste

salt to taste

sprinkling of smoked paprika

1 c. plain Panko crumbs

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1- In small skillet, over low heat, melt margarine with oil.

2- Add garlic, bouillon, pepper, salt, smoked paprika. Stir well.

3- Add Panko crumbs, stirring and pressing into oils till evenly coated and textured. Remove from heat.

• I made enough Panko crumbs for 8 balls with a little leftover. That’s how many squash pieces I had.

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• With the leftover rice I made 9 more balls and needed another batch of Panko crumbs done the same way. With those, oil a 9×9 inch baking dish. Form the rice balls, coat in Panko crumbs, place in baking dish. Bake uncovered at preheated 350 degrees for 30 minutes.
• Remove from oven, plate, top with AFC antipasto butter sauce. Top with fresh basil slices and drizzle with extra virgin olive oil and fresh grind black pepper.
• A little dried dill on the plate goes nicely.

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Assembly: Preheat oven to 350 degrees

fresh sliced basil and dried dill weed as garnish

extra virgin olive oil for drizzle

salt and pepper

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1- Bring previously cooked acorn squash cuts to room temperature from refrigerator (if made a head of time).

2- Place skin side down, flesh side up in 9×13 inch baking dish.

3- Drizzle with oil and sprinkle with salt.

4- Be sure creamy risotto is at room temperature before forming into a smooth ball or oval shape. About 1/2 cup per ball.

5- Roll evenly, gently-firmly in Panko crumbs thoroughly coating. Place in hollow of squash piece. Repeat with remaining 7 pieces.

6- Pour 1/2 c. water in bottom of baking dish.

7- Cut the petal shapes from tops of baked acorn squash that you removed and place in bottom of dish (if you want, if not then discard the little things).

8- Place on middle rack in preheat 350 degree oven. Do not cover. Bake 30 minutes.

9- Remove from oven. Plate individual servings topped with 2 Tablespoons AFC antipasto butter sauce and sliced fresh basil and a sprinkle of dried dill weed. Serve.

• Or, serve family-style in baking dish. Drizzle with sauce, top with fresh basil.

Notes: The skin is edible, so enjoy some added fiber.

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