Winter Squash Croquettes

November 9, 2007

Winter Squash Croquettes

Sara Jones, Tucson CSA

This recipe will work with any of your winter squash. I
mash the cooked flesh with a fork, unless I am using
spaghetti squash, in which case, I would use a fork to
separate the strands of squash. Use any soft cheese you
like to add to the mix, or use a hard cheese to stuff in the
middle. Experiment with different herbs and spices

About 3 cups of cooked winter squash
1-2 eggs, if desired
½ cup soft cheese
½ cup dried bread crumbs
Salt and pepper to taste

Combine all ingredients except bread crumbs and mix
well. Shape mixture into patties, about 1 inch thick.
Dredge patties through bread crumbs and pan fry in a
well-oiled skillet over medium-hot heat. Cook on both
sides until golden brown, then drain on paper towels or
newspaper.

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