Butternut Squash Croquettes Recipe

Butternut squash: Provides the base for the croquettes, offering a sweet and nutty flavor.

Breadcrumbs: Adds texture and helps bind the mixture together.

Parmesan cheese: Adds a rich, savory flavor to the croquettes.

Egg: Acts as a binder to hold the ingredients together.

Salt: Enhances the overall flavor of the croquettes.

Black pepper: Adds a hint of spice and depth to the flavor.

Olive oil: Used for frying the croquettes to give them a crispy exterior.

When shaping the croquettes, use slightly damp hands to prevent the mixture from sticking to your fingers. This will help you form smooth and even balls. Additionally, make sure the olive oil is hot enough before frying; you can test this by dropping a small piece of breadcrumb into the pan. If it sizzles immediately, the oil is ready. This ensures a crispy exterior while keeping the croquettes from absorbing too much oil.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them a great alternative.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and can provide a crispier texture.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan binding agent.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the butternut squash croquettes to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For storing in the refrigerator:

  1. Place the cooled croquettes in an airtight container, separating layers with parchment paper to prevent sticking.
  2. Store in the refrigerator for up to 3 days.
  3. To reheat, preheat your oven to 350°F (175°C). Place the croquettes on a baking sheet and bake for 10-15 minutes, or until heated through.

• For freezing:

  1. Arrange the cooled croquettes on a baking sheet in a single layer, ensuring they do not touch each other.
  2. Freeze for 1-2 hours, or until they are solid. This prevents them from sticking together.
  3. Transfer the frozen croquettes to a freezer-safe bag or airtight container, labeling with the date.
  4. Store in the freezer for up to 3 months.

• To reheat from frozen:

  1. Preheat your oven to 375°F (190°C).
  2. Place the frozen croquettes on a baking sheet lined with parchment paper.
  3. Bake for 20-25 minutes, or until they are heated through and crispy on the outside.

• For an extra crispy texture, consider reheating in an air fryer:

  1. Preheat the air fryer to 375°F (190°C).
  2. Arrange the frozen croquettes in a single layer in the air fryer basket.
  3. Cook for 10-15 minutes, shaking the basket halfway through to ensure even cooking.

• Preheat your oven to 350°F (175°C). Place the butternut squash croquettes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy on the outside.

• For a quicker method, use a microwave. Place the croquettes on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and reheat the croquettes for about 3-4 minutes per side, or until they are hot and have regained their crispy texture.

• For an air fryer option, preheat your air fryer to 350°F (175°C). Place the croquettes in a single layer in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To reheat in a toaster oven, set the temperature to 350°F (175°C). Place the croquettes on the toaster oven tray and heat for 10-12 minutes, or until they are warmed through and crispy on the outside.

• Oven: Used to preheat to 400°F (200°C) and bake the croquettes to ensure they are cooked through.

• Mixing bowl: Used to combine the mashed butternut squash, breadcrumbs, parmesan cheese, beaten egg, salt, and black pepper.

• Frying pan: Used to fry the croquettes until golden brown on all sides.

• Spatula: Used to turn the croquettes while frying to ensure even browning.

• Baking sheet: Used to transfer the fried croquettes for baking in the oven.

• Measuring cups: Used to measure the butternut squash, breadcrumbs, and parmesan cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Fork: Used to beat the egg before adding it to the mixture.

• Knife: Used to cut and prepare the butternut squash before cooking and mashing.

• Pot: Used to cook the butternut squash until tender.

• Masher: Used to mash the cooked butternut squash to the desired consistency.

• Tongs: Used to handle the croquettes while frying and transferring them to the baking sheet.

Prepare ingredients ahead: Cook and mash the butternut squash in advance. This will save you time when you are ready to assemble the croquettes.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs to cut down on preparation time.

Batch frying: Fry multiple croquettes at once in a large pan to speed up the cooking process.

Preheat the oven: Make sure to preheat your oven while you are preparing the croquettes mixture to save time.

Uniform shape: Use a small ice cream scoop to ensure all croquettes are the same size, which helps them cook evenly.