A Thanksgiving cocktail party tale
So, for this recipe we took our favorite pumpkin puree and made it into some beautiful Squash croquettes.
This has been so far one of the most interesting years of my life. I have learned about patience, kindness and about friendship. I’m aware of every single moment to appreciate family and friends.
Every day I learn about the battles that my friends and family are facing, and I know that I can be thankful for everything that has happened so far, this year. I feel stronger.
I have also learned that I am fortunate enough to be here, to have the opportunity to be here and support my loved ones, and for that I am grateful and so should you.
Yes, we all should be grateful for the good and for the not so good in our lives.
This year I was Lucky enough to have time to share with my family specially my sister and the both of us decided to make together a Thanksgiving cocktail party.
We spend together two weeks and we invited over some friends over and it felt more appropriate to make thankful bite sized recipes than a whole sit-down dinner. So, we both hope that you enjoy our menu and that you find reasons to be thankful too.
Ingredients
- 1½ pound of kabocha squash when mashed you will get like 2 cups
- 3 slices bacon
- 1½ shallot
- 1 pinch of nutmeg
- Salt and ground black pepper
- ¼ cup whole wheat flour
- ½ cup panko Japanese breadcrumbs
Instructions
- Remove the skin and the seeds. Cut into pieces.
- Pre-heat the oven at 350F.
- Bake for 20 minutes or until tender.
- Cut the bacon into small bits.
- Heat a frying pan over medium heat. Add the bacon, when all the bacon fat is rendered add the shallot. Cook until the shallot is tender and golden brown.
- In a large bowl put the pumpkin, the shallot, bacon, flour and mash with a fork. Season with nutmeg, salt and pepper. Combine well together. With two spoons, make it into a quenelle (oval shape). We made 16 croquettes with this recipe, it will depend on the size of your spoons.
- Cover with plastic wrap and refrigerate for 15 minutes so the croquettes become firmer.
- When the croquettes are firmer, roll them in the panko bread crumbs and place in a greased baking pan.
- Pre-heat the oven at 350F.
- Bake for 20 minutes or until crunchy. Enjoy while they last!
We used kabocha squash instead (Auyama) of butternut cause is more common in our country. They are one of my favorite fall dishes to make. The outside of the panko-crusted croquettes is crispy, while the soft mashed kabocha inside is sweet and tender. These have just the perfect balance between savory and sweet.
2 thoughts on “Squash croquettes”
What a wonderful meal, I made it last night (also made a mess) but worth it, I know as long as squash is avalable it will be on my table!
Alma! thank you! for trying it out! how were your croquettes??