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brown butter thyme | spicy maple mustard | terpene essence
OLA Savor drizzle
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Course: Appetizer
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8


  • 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


Make Croquettes:

  • 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. )

To Serve

  • Ladle 1 tbsp servings of mustard onto 8 appetizer plates.
  • Place 2 croquettes on top of mustard. Drizzle with OLA Savor.