Butternut Squash & Cheddar Croquettes
Indulge in these mouthwatering croquettes, where the sweet, creamy goodness of butternut squash meets the rich, melty charm of cheddar cheese. Crispy on the outside and delightfully soft within, these golden bites are perfect for a cozy snack or a standout appetizer. Just mix, shape, and fry for a cheesy treat that's sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 butternut (petit)
🥛Dairy & Eggs(2)
- 1 œuf
- Cheddar râpé (2-3 poignées)
🫙Pantry Staples(2)
- 60g de chapelure (2.12 oz)
- 60g de farine (à ajuster selon ton butternut) (0.48 cup)
🧂Spices & Seasonings(2)
- Noix de muscade
- Sel, poivre
Nutrition (per serving)
Calories
296
Protein
12g
Carbs
42g
Fat
10g
👨🍳 Instructions
- 1
Cook the butternut squash in water.
- 2
Drain the water and blend the squash.
- 3
In the same pot (without water), heat it to dry and remove as much water as possible.
- 4
Add the flour, breadcrumbs, egg, cheddar, salt, pepper, and nutmeg.
- 5
Mix and then form small balls to drop into a pot of hot oil (but not too hot).
- 6
Fry for several minutes, then remove the croquette.
- 7
You can serve with a simple yogurt sauce. Yogurt + spices of your choice.
💡 Pro Tips
- ✓After blending cooked butternut squash, heat the purée to 160-170°C for 3-5 minutes while stirring constantly to evaporate residual moisture down to 45-50% water content, preventing soggy croquettes that won't hold shape during frying.timing160-170°C for 3-5 minutes | 45-50% final moisture
- ✓Add flour and breadcrumbs at a 1:1 ratio (60g each) because flour provides gluten structure while breadcrumbs absorb remaining moisture; if your butternut yields extra liquid, increase flour by 10-15g per additional tablespoon of water to maintain a paste that holds together.ingredient1:1 ratio | +10-15g flour per excess tablespoon liquid
- ✓Chill your croquette mixture to 4°C for at least 30 minutes before forming and frying because cold starch and fat are less mobile, creating a denser exterior and preventing the filling from leaking during the first 90 seconds of frying when the outside crust sets.timing4°C for 30 minutes minimum
- ✓Fry at 165-170°C, not higher, because cheddar has a low smoke point (around 190°C) and will burn before the inside heats through; at this temperature, expect 3-4 minutes total for a golden exterior while keeping cheese from separating from the mixture.technique165-170°C | 3-4 minutes
- ✓Use aged cheddar (minimum 6 months) over mild because its lower moisture content (30% vs 37%) and crystalline structure won't weep fat during heating, preventing greasy croquettes and maintaining cheese flavor integrity through frying.ingredient30% moisture content (aged) vs 37% (mild)
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Butternut Squash & Cheddar Croquettes
Indulge in these mouthwatering croquettes, where the sweet, creamy goodness of butternut squash meets the rich, melty charm of cheddar cheese. Crispy on the outside and delightfully soft within, these golden bites are perfect for a cozy snack or a standout appetizer. Just mix, shape, and fry for a cheesy treat that's sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 butternut (petit)
🥛Dairy & Eggs(2)
- 1 œuf
- Cheddar râpé (2-3 poignées)
🫙Pantry Staples(2)
- 60g de chapelure (2.12 oz)
- 60g de farine (à ajuster selon ton butternut) (0.48 cup)
🧂Spices & Seasonings(2)
- Noix de muscade
- Sel, poivre
Nutrition (per serving)
Calories
296
Protein
12g
Carbs
42g
Fat
10g
👨🍳 Instructions
- 1
Cook the butternut squash in water.
- 2
Drain the water and blend the squash.
- 3
In the same pot (without water), heat it to dry and remove as much water as possible.
- 4
Add the flour, breadcrumbs, egg, cheddar, salt, pepper, and nutmeg.
- 5
Mix and then form small balls to drop into a pot of hot oil (but not too hot).
- 6
Fry for several minutes, then remove the croquette.
- 7
You can serve with a simple yogurt sauce. Yogurt + spices of your choice.
💡 Pro Tips
- ✓After blending cooked butternut squash, heat the purée to 160-170°C for 3-5 minutes while stirring constantly to evaporate residual moisture down to 45-50% water content, preventing soggy croquettes that won't hold shape during frying.timing160-170°C for 3-5 minutes | 45-50% final moisture
- ✓Add flour and breadcrumbs at a 1:1 ratio (60g each) because flour provides gluten structure while breadcrumbs absorb remaining moisture; if your butternut yields extra liquid, increase flour by 10-15g per additional tablespoon of water to maintain a paste that holds together.ingredient1:1 ratio | +10-15g flour per excess tablespoon liquid
- ✓Chill your croquette mixture to 4°C for at least 30 minutes before forming and frying because cold starch and fat are less mobile, creating a denser exterior and preventing the filling from leaking during the first 90 seconds of frying when the outside crust sets.timing4°C for 30 minutes minimum
- ✓Fry at 165-170°C, not higher, because cheddar has a low smoke point (around 190°C) and will burn before the inside heats through; at this temperature, expect 3-4 minutes total for a golden exterior while keeping cheese from separating from the mixture.technique165-170°C | 3-4 minutes
- ✓Use aged cheddar (minimum 6 months) over mild because its lower moisture content (30% vs 37%) and crystalline structure won't weep fat during heating, preventing greasy croquettes and maintaining cheese flavor integrity through frying.ingredient30% moisture content (aged) vs 37% (mild)