Description
These Butternut Squash Croquettes are golden, crispy bites made with roasted squash, chickpea flour, spices, and optional feta. Baked instead of fried, they’re served with a tangy yogurt sauce for a wholesome appetizer or vegetarian main.
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
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Pierce squash and roast whole on a baking sheet for 40 minutes or until soft. Let cool, cut in half, remove seeds, and scoop out flesh. Mash and measure 1½ cups.
- Make the Croquette Mixture: In a large bowl, mix mashed squash, chickpea flour, garlic, olive oil, cumin, paprika, cayenne, maple syrup (if using), salt, and pepper. Stir in scallions, cilantro, and feta (if using). Adjust seasoning as needed.
- Shape the Croquettes: Place panko on a plate. Scoop 1 tbsp of mixture and shape into a ball. Roll gently in panko. Repeat with remaining mixture.
- Bake: Place croquettes on a parchment-lined baking sheet. Bake at 350°F (175°C) for 20 minutes, flipping halfway. Broil for 2–3 minutes for extra crispiness if desired.
- Make Yogurt Sauce: In a bowl, combine yogurt, lime juice and zest, olive oil, garlic, cilantro, red pepper flakes (if using), salt, and pepper. Mix and chill until serving.
- Serve: Serve croquettes warm with yogurt dipping sauce.
Notes
- Use dairy-free yogurt and omit feta for a vegan version.
- Chilling the mixture helps it hold shape better.
- For pan-frying, cook in oil until golden on all sides.
- Can substitute butternut squash with pumpkin or kabocha squash.
- Freeze unbaked croquettes on a tray, then store in a freezer-safe container.
- Prep Time: 20 minutes (plus roasting time)
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 3 croquettes with sauce
- Calories: 210
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 10 mg
