These Butternut Squash Croquettes are a delightful blend of creamy, sweet squash and crispy, golden exteriors. Perfectly seasoned with warm spices, they offer a comforting bite that’s both hearty and satisfying. In just under 30 minutes, you can create a dish that’s as versatile as it is delicious—ideal for appetizers, sides, or even a light meal. The contrast of textures, from the tender interior to the crunchy crust, makes every mouthful a treat.
Packed with the natural sweetness of butternut squash and a hint of savory herbs, these croquettes are a crowd-pleaser for any occasion. Their golden-brown perfection is achieved quickly, making them a fuss-free yet impressive addition to your table. Whether served with a tangy dip or enjoyed on their own, they’re sure to become a favorite in your recipe rotation.
Ingredients for Butternut Squash Croquettes
- ½ medium butternut squash (roasted until soft, about 1.5 cups of mash)
- ⅓ cup garbanzo bean flour
- 1 clove garlic (minced)
- ½ tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Pinch of cayenne
- Splash of maple syrup or agave (optional)
- ¼ cup scallions (chopped, white and green parts)
- ¼ cup cilantro (chopped, optional)
- ¼ cup crumbled feta cheese (optional, omit if vegan)
- Salt & pepper (to taste)
- 1 cup panko bread crumbs (for rolling)
For the Yogurt Sauce:
- ½ cup plain yogurt
- Juice and zest of 1 lime (or ½ lemon)
- Splash of olive oil
- 1 garlic clove (minced)
- 2-3 tablespoons cilantro (chopped)
- Pinch of red pepper flakes (optional)
- Salt & pepper (to taste)
Step-by-Step Instructions
- Roast the butternut squash: Preheat your oven to 400°F. Pierce the squash with a fork, then roast it whole for about 40 minutes, or until soft. Let it cool, cut it in half lengthwise, and scoop out the flesh. If it’s not soft enough, continue roasting.
- Prepare the mash: In a bowl, mash the roasted squash with garbanzo bean flour, olive oil, garlic, cumin, smoked paprika, cayenne, maple syrup (if using), and a generous pinch of salt and pepper. Stir in the scallions, feta, and cilantro. Taste and adjust seasonings if needed.
- Shape the croquettes: Spread panko bread crumbs on a plate. Scoop about 1 tablespoon of the mash, shape it into a ball, and gently roll it in the panko. Repeat with the remaining mixture.
- Bake the croquettes: Preheat your oven to 350°F. Place the croquettes on a baking sheet and bake for 20 minutes, or until golden brown. For extra browning, turn on the broiler for the last 2-3 minutes.
- Make the yogurt sauce: While the croquettes bake, mix together yogurt, lime juice and zest, olive oil, garlic, cilantro, red pepper flakes (if using), and salt & pepper. Chill in the fridge until ready to serve.
- Serve: Enjoy the warm croquettes with the chilled yogurt sauce on the side.
Perfect Pairings: Sauce and Topping Ideas
While the yogurt sauce included in the recipe is a fantastic complement, you can also try a spicy harissa drizzle or a creamy tahini dressing for a twist. For a fresh touch, top the croquettes with a zesty avocado salsa or a sprinkle of toasted sesame seeds. These additions will elevate the flavors and add a bit of flair to your dish!
Time-Saving Tips for Busy Cooks
If you’re short on time, roast the butternut squash ahead of time and store it in the fridge for up to 2 days. You can also use pre-minced garlic or pre-chopped scallions to cut down on prep work. For an even quicker option, swap the panko bread crumbs for store-bought seasoned breadcrumbs to skip the rolling step.
Storage and Reheating Made Easy
These croquettes store beautifully! Keep them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, pop them in a 350°F oven for 10-15 minutes until crispy and warmed through. Avoid microwaving to maintain their delightful crunch.
Recipe Variations to Suit Your Taste
Feel free to customize these croquettes to your liking. For a vegan version, skip the feta and use a plant-based yogurt for the sauce. Swap the garbanzo flour for almond flour if you prefer a nuttier flavor. You can also experiment with spices like turmeric or coriander for a different flavor profile.
Equipment Guidance for Mess-Free Prep
Using a small cookie scoop can make shaping the croquettes much easier and less messy. A non-stick baking sheet or parchment paper will ensure they don’t stick while baking. If you’re rolling the croquettes, keep a damp towel nearby to wipe your hands and prevent the mixture from sticking too much.
Butternut Squash Croquettes
Ingredients
Croquettes
- ½ medium sized butternut squash, roasted until soft (about 1.5 cups of mash)
- ⅓ cup garbanzo bean flour
- 1 clove minced garlic
- ½ tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- pinch cayenne
- splash 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 if vegan
- salt & pepper
- 1 cup panko bread crumbs, for rolling
Yogurt Sauce
- ½ cup plain yogurt
- juice and zest of one lime (or ½ a lemon)
- splash olive oil
- 1 clove garlic, minced
- few tablespoons chopped cilantro
- few pinches red pepper flakes optional
- salt & pepper
Instructions
- 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.