Butternut Squash and Wild Rice Croquettes
A fall favorite. These are delicious paired with Apple Maple Syrup Sauce and Maple Cayenne Bacon
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
4 servings
Ingredients
- 3 cupscoarsely grated butternut squash
- 1 cupcooked wild rice
- 1 large egg
- 2 tablespoonsfinely grated yellow onion
- 2 tablespoonscanola oil
- 1/2 cupflour
- 1 teaspoonbaking powder
- 1 teaspoonkosher salt
- canola oil (enough for 1/4 inch in the bottom of the skillet)
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 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/ to soften. Scoop the squash out of the pot with a skimmer. Spread the squash on paper towels to cool and drain.
- 2
Combine the egg, onion, and canola oil in a medium bowl. Stir in the cooled squash and cooked wild rice.
- 3
In a small bowl, stir together the flour, baking powder, and salt. Fold into the squash/rice mixture and combine thoroughly.
- 4
Heat 1/4-inch of canola oil in a medium skillet over medium-high heat until shimmering.
- 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 . Flip and cook on the second side until browned, .
- 6
Drain on paper towels. Serve warm, topped with Apple Maple Syrup Sauce.
Chef's Notes
Copyright: Chef Laura Bonicelli