Name: Butternut Squash Croquettes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Fusion
Ingredients: For the Croquettes:; 1½ cups mashed roasted butternut squash (from ½ medium squash); ⅓ cup chickpea flour; 1 clove garlic, minced; ½ tbsp olive oil; ½ tsp ground cumin; ½ tsp smoked paprika; Pinch of cayenne pepper; Splash of maple syrup or agave (optional); ¼ cup chopped scallions; ¼ cup chopped cilantro (optional); ¼ cup crumbled feta cheese (optional); Salt and pepper, to taste; 1 cup panko breadcrumbs (use gluten-free if needed); For the Yogurt Sauce:; ½ cup plain yogurt; Juice and zest of 1 lime (or ½ lemon); Splash of olive oil; 1 clove garlic, minced; 2–3 tbsp chopped cilantro; Red pepper flakes (optional); Salt and pepper, to taste

These Butternut Squash Croquettes are crispy, golden, and loaded with comforting, savory flavor. Made with roasted butternut squash, warming spices, and chickpea flour, they’re a healthier twist on traditional croquettes—baked instead of fried. Serve them with a zesty yogurt dipping sauce for an irresistible appetizer or a cozy, meatless main dish.

Why You’ll Love This Recipe

Baked, not fried: Enjoy the satisfying crunch of croquettes without the heaviness of deep-frying.
Naturally gluten-free: Chickpea flour and panko make these croquettes suitable for gluten-sensitive diets.
Vegetarian and customizable: With simple swaps, this recipe easily becomes vegan.
Flavorful and balanced: Smoky paprika, cumin, scallions, and optional feta create a rich, bold taste.
Great for meal prep: Make ahead and bake when needed for a quick snack or dinner.
Perfect party food: Ideal for sharing, these croquettes are crowd-pleasers.
Versatile serving options: Pair with yogurt dip, tahini sauce, or enjoy them plain.
Seasonal and nourishing: Butternut squash adds natural sweetness and vitamins.
Light yet filling: Chickpea flour adds plant-based protein and fiber.
Fun to make: Shaping and coating the croquettes is easy and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the croquettes:
½ medium butternut squash, roasted (yields about 1½ cups mashed)
⅓ cup garbanzo bean (chickpea) flour
1 clove garlic, minced
½ tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon smoked paprika
Pinch of cayenne pepper
Splash of maple syrup or agave (optional)
¼ cup chopped scallions (white and green parts)
¼ cup chopped cilantro (optional)
¼ cup crumbled feta cheese (optional; omit for vegan)
Salt and pepper, to taste
About 1 cup panko bread crumbs, for coating

For the yogurt sauce:
½ cup plain yogurt
Juice and zest of 1 lime (or ½ lemon)
Splash of olive oil
1 clove garlic, minced
A few tablespoons chopped cilantro
A few pinches red pepper flakes (optional)
Salt and pepper, to taste

Directions

Roast the squash: Preheat oven to 400°F (200°C). Poke holes in a whole butternut squash and roast on a baking sheet for about 40 minutes, or until soft. Cut it in half, let it cool, and scoop out the flesh. Measure 1½ cups and set aside.
Prepare the croquette mixture: In a large bowl, mash the roasted squash with chickpea flour, garlic, olive oil, cumin, paprika, cayenne, and a splash of maple syrup (if using). Season with salt and pepper. Stir in scallions, cilantro, and feta if using. Adjust seasonings to taste.
Shape the croquettes: Place panko breadcrumbs on a large plate. Scoop about 1 tablespoon of the squash mixture and shape it into a ball. Gently roll the ball in panko to coat. Repeat with the rest of the mixture.
Bake: Arrange croquettes on a parchment-lined baking sheet. Bake at 350°F (175°C) for about 20 minutes, or until golden. For extra crispiness, broil during the last 2–3 minutes, watching closely.
Make the yogurt sauce: While croquettes bake, mix yogurt, lime juice and zest, olive oil, garlic, cilantro, red pepper flakes (if using), salt, and pepper. Chill until ready to serve.

Servings and timing

Servings: Makes 12 croquettes (serves 4 as a starter or 2 as a main)
Prep time: 20 minutes (plus roasting time)
Cook time: 20 minutes
Total time: About 1 hour and 10 minutes

Variations

Vegan: Skip the feta cheese and use dairy-free yogurt for the sauce.
Spicy: Add extra cayenne or a diced jalapeño to the mixture.
Herby: Swap cilantro with parsley, basil, or dill.
Cheesy: Use goat cheese or parmesan instead of feta.
Patties instead of balls: Shape into flat discs for quicker baking.
Sweet-savory: Add a small amount of cinnamon and nutmeg for a unique flavor twist.
Different squash: Substitute with pumpkin or kabocha squash.
Nut crust: Mix crushed walnuts or almonds with the panko for extra crunch.
Air fryer method: Air fry at 375°F (190°C) for 10–12 minutes.
Sauce alternatives: Serve with sriracha mayo, tahini dressing, or hummus.

Storage/Reheating

Storage: Store leftover croquettes in an airtight container in the fridge for up to 4 days. Keep the yogurt sauce in a separate container.

Freezing: Freeze shaped (unbaked) or baked croquettes in a single layer on a tray. Once frozen, transfer to a freezer-safe bag or container. Freeze for up to 2 months.

Reheating: Reheat in a 350°F (175°C) oven or air fryer for 10–15 minutes until hot and crispy. Avoid microwaving as it may make them soft.

FAQs

What can I substitute for chickpea flour?

You can use all-purpose flour, almond flour, or even mashed chickpeas, though texture may vary.

Can I make the croquettes ahead of time?

Yes, shape and refrigerate them up to a day in advance. Bake just before serving for best results.

Do these hold up well when frozen?

Yes, both raw and baked croquettes freeze well. Just bake or reheat from frozen, adding a few extra minutes.

Can I use canned squash puree?

Yes, but make sure it’s thick. If watery, mix in extra flour to thicken before shaping.

How do I keep the croquettes from falling apart?

Chilling the mixture before shaping helps. Also ensure the mix isn’t too wet—add more chickpea flour if needed.

Is this recipe gluten-free?

Yes, as long as you use certified gluten-free panko breadcrumbs.

Can I pan-fry them instead of baking?

Yes. Heat a thin layer of oil in a skillet and cook until browned on all sides.

Can I use another type of squash?

Absolutely. Try kabocha, acorn, or Hokkaido pumpkin as alternatives.

What if I don’t have panko breadcrumbs?

You can use regular breadcrumbs or crushed crackers instead.

What other sauces go well with these croquettes?

Try avocado-lime sauce, spicy tahini, garlic aioli, or even a simple tomato chutney.

Conclusion

Butternut Squash Croquettes are a delicious, wholesome spin on a classic comfort food. Packed with bold spices, creamy squash, and a crunchy coating, they’re an irresistible snack or meal that’s perfect for any occasion. Whether you bake them up for a party, enjoy them as a light dinner, or freeze a batch for later, these croquettes are sure to become a favorite in your fall and winter recipe rotation.