My mom is the queen of rissoles. Christmas would not be Christmas in my house without rissoles. Traditionally, we always had potato rissoles. Even still, when I smell fresh thyme I think of my mom making them on Christmas Eve, ready to be cooked the next day. There was six of us so I remember distinctly fighting with my brothers to get a second and third one. Just because I was small didn’t mean I didn’t have a good appetite!
As my husband and I will be hosting Christmas dinner in our house this year for the first time, rissoles will have to feature. I’ve been experimenting a lot with different recipe ideas and came up with these butternut squash rissoles. They closely rival my mom’s traditional ones and were a big hit in our house. It’s difficult to believe that my husband who used to have potatoes or rice with every single meal now often eats vegetables in place of grains.
I won’t lie to you. There is a little bit of work in these butternut squash rissoles. But they are worth every second. Side dishes are so important on SCD as vegetables are a huge component of our diet. I’m always experimenting with new side dishes. It helps when trying to feed my little girl her daily vegetable quota too.
This Christmas, I’ll be making these the day before to save time. Then, I’ll gently reheat them in a warm oven when it’s time to serve. Fingers crossed everyone likes my new take on classic rissoles. Who knows? I may even start a new family tradition!
| Prep Time | 10 Minutes |
| Cook Time | 60 Minutes |
| Servings |
Rissoles
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- 1 Butternut squash, peeled and chopped into cubes
- 2 Free range eggs, beaten
- 1 1/2 cup (225g) Blanched Almond Flour
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Sea salt
Ingredients
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- Steam the butternut squash until tender - roughly 30 minutes.
- Meanwhile, preheat the oven to: 160°C Fan, 180°C electric, 350°F or gas mark 4.
- Take two bowls. In one bowl, place the beaten eggs. In the other, place the almond flour, oregano, cumin, salt and pepper. Mix well.
- Once the butternut squash is tender, mash it in a bowl with a potato masher until smooth. You can discard any excess liquid from it.
- When cool enough to handle, roll the butternut squash into balls with your hands. Dip each ball into the egg first then the almond flour. Place all the balls on a baking tray lined with parchment paper.
- Bake for 30 minutes until golden brown and crispy on the outside.
How many cups or pounds of butternut squash are you using in this recipe?
Hi Molly. I used one full butternut squash. The size of the butternut squash won’t affect the recipe.