BUTTERNUT SQUASH CROQUETTES
brown butter thyme | spicy maple mustard | terpene essenceOLA Savor drizzlePrint Pin
- 1 Food Processor
- 1 medium Butternut Squash (cut into 1-inch cubes)
- 4 tbsp Olive Oil (divided)
- 1 medium Onion (quartered)
- 2 Garlic cloves (minced)
- 3/4 cup Panko Breadcrumbs
- 1/4 cup Unbleached Flour
- 1 tbsp Smoked Paprika
- 1 tbsp Curry Powder
- 2 tsp ground Star Anise
- salt and pepper to taste
For the Spicy Maple Mustard:
- 1 cup Dijon Mustard
- 2 tbsp Maple Syrup
- 2-3 tsp Sriracha or to taste
- 1 bottle OLA Savor
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Toss the butternut squash cubes with 1 tablespoon of olive oil and arrange them in an even layer on baking sheet.
- Bake until pierceable with a fork, but still pretty ﬁrm, 15-20 minutes.
- Remove from oven and allow to cool for a few minutes.
- Place the butternut squash into food processor bowl with the onion, garlic, panko, ﬂour, smoked paprika, curry, star anise, salt and pepper.
- Pulse until ingredients are well blended, stopping to scrape down sides of bowl as needed. Mixture should contain some chunks.
- Roll mixture into balls and then press down slightly to form cakes.
- If desired, recipe can be prepared to this point and refrigerated for up to 2 days, until just before ready to serve
- Coat a large nonstick skillet with remaining olive oil and place over medium heat.
- Working in batches if needed, arrange croquettes in an even layer in skillet.
- Cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more.
- Croquettes can be held in a warm oven. Remove from heat and sprinkle with salt, if desired.
Make Spicy Maple Mustard
- Stir all ingredients together in small bowl. (Can be made ahead and refrigerated for up to 4 days. )
- Ladle 1 tbsp servings of mustard onto 8 appetizer plates.
- Place 2 croquettes on top of mustard. Drizzle with OLA Savor.