These croquettes are very appealing on a cool fall day, and they can be made with other varieties of winter squash. We like to serve these with Tomato-Basil Sauce, a crisp romaine salad, and hearty bread such as Hearty Wheat or Pumpernickel Rye spread with Roasted Garlic.
SERVES: 4
INGREDIENTS:
- 1 medium butternut squash
- 1 bunch scallions, minced
- 3/4 cup finely chopped, roasted walnuts
- 1 apple, grated (any cooking apple will do)
- 3/4 cup grated cheese (Gouda, baby Swiss, or soy mozzarella)
- 2 eggs, beaten
- 1 tablespoon chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- vegetable or olive oil for sauteing
INSTRUCTIONS:
- Peel squash, and cut into large chunks. Steam lightly for 7 minutes, or until squash still has some crispness but is beginning to soften. Set aside to cool, and then grate 3 cups of the squash.
- Roast walnuts at 350° for 15 minutes.
- Mix all ingredients together in a large bowl.
- Form mixture into patties 2-inch in diameter. In a large frying pan, saute croquettes in vegetable or olive oil until crispy and golden brown.
- Serve the Tomato-Basil Sauce on the side so the croquettes remain crispy.
NOTE:
ROASTING GARLIC
To roast garlic, preheat your oven to 400°F and place a whole, unpeeled garlic head in it. Roast the garlic for around 30 minutes, or until the head is soft. Once the garlic is removed from the oven, let it cool slightly. Then, remove the outer papery peel. For larger heads, it is best to remove the cloves on the side and peel them individually. Slice off about 1/4 to 1/2 inch of the bottom of the cloves to “open” them. Holding onto the top of the cloves, squeeze the roasted garlic pulp from the cloves into a bowl. This roasted garlic pulp can be served as a spread for bread.
