Butternut Squash Croquettes

Butternut Squash Croquettes

I made these lovely snacks at a recent Whole Foods Culinary Class in Cupertino, CA


1/2 a medium sized butternut squash, roasted until soft

1/3 cup garbanzo bean flour

1 clove minced garlic

1/2 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

pinch of cayenne

splash of maple syrup or agave (optional)

1/4 cup chopped scallions

1/2 cup chopped cilantro

1/4 cup feta cheese (optional)

salt & pepper

1 cup panko bread crumbs, for rolling

Yogurt Sauce:

1/2 cup plain yogurt

juice and zest of one lime (or 1/2 lemon)

splash of olive oil

1 garlic clove, minced

2 tablespoons of chopped cilantro

salt & pepper

Preheat oven to 400 degrees F.  Cut the butternut squash in half and roast the flesh down.  Once soft (about 25 mins), scoop out the soft flesh.  Use a potato masher or fork to mash the squash with the garbanzo flour, olive oil, garlic, cumin, paprika, maple syrup and salt and pepper to taste.  Stir in the scallions, feta and chopped cilantro.  Adjust seasoning as needed.  On a large plate, spread out the panko bread crumbs.  Spoon about a tablespoon amount of the mash and shape into balls as best you can.  Gently roll them in the panko to coat.  Bake in a 350 degree oven for about 20 minutes or until golden brown.


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