Jacksonville chef offers fresh twist for squash

JACKSONVILLE, Fla. – At Catering by Liz, owner Liz Grenamyer uses only the freshest ingredients to wow party and event goers. Today she's dishing up a delicious vegetarian option with some flair.

"We're making butternut squash risotto cakes," she explained. (Full recipe below.)

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First, peel your butternut squash and chop it up into small cubes.

"Butternut squash has such a sweet, wonderful flavor," Grenamyer added.

While you roast your squash, let's get ready for the risotto. Let's start with shallots.

Sautee, mince garlic and add it to the mix. For a creamy texture, add Arborio rice.

Grenamyer explained, "It's a little starchier rice; it's a short grain rice that Italians love to use in their risotto dishes."

Glaze with wine and cook for 20 minutes until rice is tender.

"It is a little bit of a labor of love, but it's worth the effort," said Grenamyer.

Puree squash, add it to your risotto and rice mix, and scoop into a ball. Put a little indentation right in the center, which is where you will put your goat cheese.

Dip in flour, egg and Panko and drop it in a pan until golden.

Next, heat honey and sage leaves and add a little bit of lemon juice.

"Now we have butternut squash risotto cakes with your sage, honey with just a little touch of lemon," the chef demonstrated.

You can also make a non-vegetarian version, try the cakes with prosciutto!

Recipe for Butternut Squash Risotto Cakes with Sage Honey
(Printable Recipe)

Ingredients:
• 1 lb butternut squash, peeled, seeded, cubed ¼"
• 3 Tbsp olive oil, divided
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 5 cups chicken stock/vegetable stock, warm
• ½ Tsp black pepper
• ¼ cup honey
• 5 to 10 fresh sage leaves
• 2 Tbsp lemon juice
• 3 whole eggs
• 6 oz goat cheese, crumbled
• ½ cup AP flour
• 1 ½ cups Panko
• Canola oil as needed
(Yields 8 to 10 Risotto Cakes)

Preparation:

Toss Butternut with 2 Tbsp Olive Oil and Roast at 400 degrees until fork tender.
Meanwhile, sauté shallots and garlic in remaining oil in medium sauce pan over medium heat. Add rice and toast 30 seconds.

Add warmed stock ½ cup at a time and stir to incorporate. Continue adding liquid and stirring until risotto is cooked all the way through. Add cooked squash to risotto and stir to incorporate. Season to taste.

Invert risotto onto sheet tray and let cool completely under refrigeration. While the risotto cools, heat the honey and sage leaves together over low heat. Set aside.
Set up a standard breading procedure with four mixing bowls; goat cheese, flour, eggs, Panko.

Using an ice cream scoop, scoop out 3 ounces of risotto, press indentation with thumb, fill with goat cheese then press risotto over goat cheese to cover, form into cubes then dust in flour, dunk in egg wash and roll in Panko. Set risotto cakes on parchment lined sheet tray. Repeat process until all risotto is used.

Chill risotto Cakes at least 30 minutes before frying. Pan fry in canola oil until golden brown.

For the honey sauce; remove the sage leaves and whisk in the lemon juice. Drizzle over top of risotto cakes or serve as a dipping sauce.