List of Ingredients
- 1 LB. of butternut squash with the peel
- 2 PCS. of cow’s milk mozzarella
- bread crumbs
- grated Grana Padano cheese
- Butter
- Rosemary
- Extravirgin olive oil
- Salt
- Pepper
Method
Cut the butternut squash into pieces. Place them on a baking tray lined with parchment paper, season with salt, pepper, and plenty of oil, and bake at 465°F for 30 minutes. Remove from the oven, scoop out the flesh using a spoon, and place it in a bowl. Squeeze out one mozzarella ball to eliminate most of the liquid; crumble it up and combine it with the squash.
Add the breadcrumbs (modify the amount based on the moisture content of the squash), the grated Grana Padano cheese, and combine to obtain a moldable mixture. Season with salt and pepper. Break up the other mozzarella and blend it into a cream with 2 tablespoons of its liquid, a pinch of salt, and a drizzle of oil.
Form little balls with the squash mixture and sauté them in a pan with a generous pat of foaming butter. Serve the balls with the mozzarella cream and garnish to taste with freshly ground green pepper.