butternut squash croquettes
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, butternut squash croquettes might be a recipe you should try. For 38 cents per serving, you get a side dish that serves 12. One serving contains 74 calories, 2g of protein, and 3g of fat. Plenty of people made this recipe, and 3108 would say it hit the spot. If you have garlic, scallions, garbanzo bean flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Love & Lemons. With a spoonacular score of 97%, this dish is spectacular. Users who liked this recipe also liked 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon, Butternut Squash : Butternut Squash, Pear and Yogurt Soup, and Summer Squash Croquettes.
Servings: 12
Ingredients:
1/2 a medium butternut squash, roasted until soft (about 1.5 cups of mash)
pinch of cayenne
1/4 cup chopped cilantro (optional)
3 tablespoons of chopped cilantro
1/2 teaspoon cumin
1/4 cup crumbled feta cheese (optional, omit if vegan)
1/3 cup garbanzo bean flour
1 clove minced garlic
1 garlic clove, minced
juice and zest of 1 lime (or 1/2 a lemon)
1/2 tablespoon olive oil
1 tablespoon olive oil
1/2 cup plain yogurt
salt & pepper
1/4 cup chopped scallions, white and green parts
1/2 teaspoon smoked paprika
Equipment:
potato masher
oven
broiler
Cooking instruction summary:
Roast your butternut squash in a 400 degree oven for about 40 minutes or until it's soft. I roast mine whole (make a few holes in it with a fork), and then cut it in half lengthwise (and save the other half for another day). When it's cool enough to touch, scoop out the soft flesh. If it's not soft enough continue cooking it.Using a potato masher or a fork, mash the butternut squash with the garbanzo flour, olive oil, garlic, cumin, paprika, cayenne, a touch of maple syrup, and a generous sprinkling of salt. Stir in the scallions, feta, and chopped cilantro. You can taste it at this point and adjust seasonings... (although keep in mind that the flavor gets infinitely better once they're cooked).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, it's messy). Then gently roll them in the panko. (you might not use all the panko, it's ok).Bake in a 350 degree oven for about 20 minutes or until golden brown.. If you have a broiler, turn it on during the last few to help the golden-ing along.While the croquettes bake, stir together the yogurt sauce ingredients. Set in the fridge to chill until ready to serve.
Step by step:
1. Roast your butternut squash in a 400 degree oven for about 40 minutes or until it's soft. I roast mine whole (make a few holes in it with a fork), and then cut it in half lengthwise (and save the other half for another day). When it's cool enough to touch, scoop out the soft flesh. If it's not soft enough continue cooking it.Using a potato masher or a fork, mash the butternut squash with the garbanzo flour, olive oil, garlic, cumin, paprika, cayenne, a touch of maple syrup, and a generous sprinkling of salt. Stir in the scallions, feta, and chopped cilantro. You can taste it at this point and adjust seasonings... (although keep in mind that the flavor gets infinitely better once they're cooked).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, it's messy). Then gently roll them in the panko. (you might not use all the panko, it's ok).
2. Bake in a 350 degree oven for about 20 minutes or until golden brown.. If you have a broiler, turn it on during the last few to help the golden-ing along.While the croquettes bake, stir together the yogurt sauce ingredients. Set in the fridge to chill until ready to serve.
Nutrition Information:
covered percent of daily need
