Baked squash croquettes are the healthier version of a favorite fried bite

Taste the exciting flavors of squash, spices and sage in these healthy baked croquettes.

Croquettes are wonderful fried bites. You can find a variety of fillings, like potatoes, rice, fish, meat and other kinds of vegetables. With this recipe, I made use of what is abundant this season, which is squash. Squash goes perfectly well with cinnamon, nutmeg and sage. And guess what! Instead of frying the croquettes, I baked them. And that makes them a whole lot healthier than the fried versions.

Baked squash croquettes recipe

Yields 12

Prep time: 15 minutes | Cook time: 1 hour 5 minutes | Total time: 1 hour 20 minutes

Ingredients:

• 14 ounces fresh cubed squash
• 3 fresh sage leaves, finely chopped
• 1/4 cup Parmigiano-Reggiano or Parmesan cheese, grated
• 1 egg yolk
• 1/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/3 cup breadcrumbs (for the squash mixture)
• 1/2 cup breadcrumbs (for the coating)
• Extra-virgin olive oil

Directions:

1. Heat the oven to 375 degrees F, and roast the squash for about 45 minutes or until it is soft. Let it cool. Leave the oven on while you prepare the croquettes.
2. In a large bowl, mash the squash, then mix in all the other ingredients (except for the breadcrumbs for the coating and the extra-virgin olive oil).
3. Shape the croquettes, then roll them into the remaining breadcrumbs to coat them.
4. Place the croquettes on a baking sheet, and drizzle with the olive oil.
5. Bake for 20 minutes. While waiting for the croquettes to bake, prepare the Parmesan cream sauce.

Parmesan cream sauce recipe

Yields 1 cup

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes

Ingredients:

• 1 tablespoon butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 teaspoon nutmeg
• Salt, to taste
• 1/3 cup Parmigiano-Reggiano or Parmesan cheese, grated

Directions:

1. In a small saucepan over low heat, melt the butter, then add the flour. Mix until you make a roux.
2. Add the milk gradually while whisking continuously. Sprinkle in the nutmeg and the salt.
3. When the sauce has reached a creamy consistency, add the Parmesan, and turn off the heat.

More squash recipes

Butternut squash-pumpkin seed muffins
Delicata squash and rice gratin
Crispy baked coconut acorn squash rings