Butternut Squash and Wild Rice Croquettes

Ingredients

Instructions

1. 1

   Bring a large pot of water to a boil over high heat. Add the grated squash to the boiling water and cook for 1 1/2 minutes to soften. Scoop the squash out of the pot with a skimmer. Spread the squash on paper towels to cool and drain.

2. 2

   Combine the egg, onion, and canola oil in a medium bowl. Stir in the cooled squash and cooked wild rice.

3. 3

   In a small bowl, stir together the flour, baking powder, and salt. Fold into the squash/rice mixture and combine thoroughly.

4. 4

   Heat 1/4-inch of canola oil in a medium skillet over medium-high heat until shimmering.

5. 5

   Using a 1/4-cup measure, drop 3 or 4 dollops of batter into the hot oil, flattening them slightly. Cook until brown and set on the bottom, 3 or 4 minutes. Flip and cook on the second side until browned, 2-3 minutes.

6. 6

   Drain on paper towels. Serve warm, topped with Apple Maple Syrup Sauce.