For an infused spin on a classic holiday squash dish that is sure to keep your dinner guests wanting more, look no further than these Infused Butternut Squash Croquettes, provided by Potli.
*Potli Extra virgin olive oil and Honey amount can be customized per your specific THC desire or tolerance.
1 medium butternut squash
1 clove garlic, minced
1Tbsp Potli Extra Virgin Olive Oil*
1 Tbsp Potli Honey
Salt and pepper
1/3 cup shredded mozzarella
1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cup panko bread crumbs
Canola oil, for deep frying
Preheat oven to 400ºF and prepare a baking sheet with foil. Using a fork, poke holes in butternut squash and roast in oven for 45 minutes, until tender to the fork.
Cut roasted butternut squash in half and scoop out the flesh. Mash the butternut squash in a large mixing bowl with garlic, Potli Extra Virgin Olive Oil, Potli Honey, and season to taste with salt and pepper. Allow to cool.
To make the patties, take 1/4 cup of mashed butternut squash and roll into a ball. Use your thumb to make a dent in the center and add a pinch of shredded mozzarella. Use your hands to close the ball and form the butternut squash mash into an oval-shaped patty.
Prepare three bowls, one with flour, one with egg, and the final with panko bread crumbs. Coat each patty with flour, dip in beaten egg, and then coat with the panko.
Deep fry patties in canola oil for 1-2 minutes, until golden brown. Serve hot.
Recipe provided by GetPotli