When it’s butternut squash season, I definitely don’t go easy on cooking up new recipes with the autumnal fruit. Whether it’s soups, pasta, lasagna, or just some good old roasted squash, I never tire of it and savor the few months they’re overflowing the bins at the grocery store.
While I’m no stranger to cooking with squash, I recently concocted a new little recipe when I had a bunch of leftover squash puree from a different recipe. This tasty little croquettes are perfect as a little appetizer, and if you make them really small, a great bite-sized party snack.
what are croquettes?
I have to admit, these aren’t what you’d expect to be traditional croquettes. Typically, these little balls of dough would be deep-fried and can contain anything from cheese and vegetables to sausage and fish. I’m not the biggest fan of frying foods when I’m at home (although I usually won’t say no at a restaurant or bar), so I decided to bake these croquettes instead for a slightly healthier spin.
A mix of pureed squash, coriander, paprika, honey, thyme give these croquettes heaps of flavor, while the melted brie and parmesan on the outside fills each bite with savory goodness.
⟶ the recipe
baked butternut squash & brie croquettes
ingredients
½ butternut squash, roasted
½ cup flour
½ teaspoon coriander
½ teaspoon paprika
1 teaspoon honey
1 tablespoon dried thyme
1 small wedge (about 4 ounces) of brie, melted
1 tablespoon EVOO
½ cup of panko bread crumbs
½ cup of grated parmesan cheese
Salt and pepper
Prep time
10 minutes
Cook time
20 minutes
Total time
30 minutes
Makes 12 croquettes
instructions
Preheat oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
Mash or puree the butternut squash, and mix in the flour, coriander, paprika, honey, thyme, brie, and half of the olive oil until well-combined. Add salt and pepper to taste.
Stir together the panko and parmesan and spread out on a large plate. Using a tablespoon or large spoon, scoop the squash mixture onto the plate and roll around until coated with the panko mixture. Transfer to the baking sheet, and repeat until you have about 12 coated croquettes.
Bake the croquettes for about 20 minutes, or until golden brown on the outside. If you’d like, turn the broiler on for an extra few minutes to add some extra crispiness. Remove croquettes from the oven, and serve immediately.
⟶ recipe notes
- I made these for the first time after I had a bunch of leftover squash puree from a different recipe. You can either do that, or reserve the extra squash for a different use
⟶ modifications
- Skip the brie and the parmesan cheese to make these vegan. You can add a pinch of nutritional yeast to give them some extra flavor
⟶ store it
- Refrigerate the croquettes in an airtight container for up to 3 days, or freeze for longer. Just pop the croquettes in the oven to reheat so they retain their crisp
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and then try one of these!
butternut squash risotto
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