Butternut Squash Risotto Balls - Create With Kendra

Ingredients

• 1 lb butternut squash, cubed
• 4 cups vegetable broth (recommended: better than bouillon organic seasoned vegetable base)
• 2 tbsp avocado oil
• 2 medium shallots, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (or additional broth)
• 1/2 tsp salt
• Freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh sage, chopped
• 4 egg whites
• 2 cups panko breadcrumbs
• 8-10 tbsp vegetable oil for frying
• 1 cup raw cashews
• 1 clove garlic
• 1/4 cup fresh sage, chopped
• 6 tbsp water
• 1 tsp salt
• 1/2 tsp pepper