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Butternut Squash Balls with Yogurt Sauce

Posted on Thursday, January 31, 2013

adapted from Love and Lemons

Ingredients
1 butternut squash,  halved and roasted (makes 1.5-2 cups mashed squash)
1 cup garbanzo bean flour
1 clove garlic, minced
1/2 Tbsp. Olive oil
1 tsp. cumin
1/2 tsp. smoked paprika
pinh of cayenne pepper
splash of maple syrup or agave
salt and pepper
1/4 cup chopped herbs (I used sage and rosemary)
1 cup bread crumbs

yogurt sauce
1/2 cup plain non-fat yogurt
juice and zest of 1 lime
splash of olive oil
1 clove garlic, minced
pinch of red pepper flakes
salt and pepper
DIRECTIONS:
Cut butternut squash in half, rub with a bit of olive oil and sprinkle with salt and pepper. Roast in a 400F oven cut side up until tender (about 40 minutes). Once cool, mash with a fork or a potato masher. Place mash in a large bowl and add garbanzo bean flour, cumin, garlic, olive oil, paprika, cayenne, maple syrup, salt and pepper and half the chopped herbs.

Lower oven temperature to 350F

On a large plate mix bread crumbs with remaining herbs. Spoon a rounded tablespoon of mash onto the bread crumbs and toss to coat. The mash is quite sticky so it helps to throw bread crumbs over the ball coating it before you begin to shape it using your hands.

Place balls on a parchment paper lined baking pan and bake at 350F for 20 minutes. 

Meanwhile, combine all of the ingredients for the yogurt sauce. Once the balls have finished baking, drizzle them with yogurt sauce and a splash of balsamic vinaigrette.


Et voila!


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