1 large butternut squash, peeled, cut into small chunks 4 tablespoons of olive oil A generous pinch of sea salt and freshly ground black pepper A generous pinch of Niki’s Turkish Blend 1 tsp of ground turmeric 130g of plain flour 60ml of milk/plant-based milk 60g of unsalted butter 10-12 whole sage leaves 1 tablespoon of honey 2 large eggs 130g of panko breadcrumbs 100g of grated parmesan vegetable/canola oil, for frying A generous pinch of saffron threads
1. Heat the oven to 200°C. and on a sheet tray, toss the butternut squash with olive oil, salt, and pepper. Roast for 35 minutes, or until fork-tender.
2. Transfer the squash to a large bowl along with half of the flour, milk, butter, saffron threads, turmeric, grated parmesan, and honey. Mash until smooth and season with salt and pepper. Refrigerate for 30 minutes until slightly firm and cold.
3. Place the remaining flour in a medium bowl. Place the eggs and panko breadcrumbs in two separate shallow dishes. Roll 2 tablespoons of the squash mixture into an oval shape and roll first in the flour, then the eggs, and finally the panko breadcrumbs. If the mixture is too soft, pop them in the refrigerator to firm up before dredging. Repeat with the remaining squash mixture until you’ve used it all up. Refrigerate until ready to use.
4. Heat a few inches of your chosen oil in a large heavy-bottomed saucepan and working in batches, fry the croquettes until golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer to a cooling rack fitted over kitchen paper and season with salt.
5. Add the whole sage leaves to the oil and fry for 1 minute, or until crispy. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt. Transfer the croquettes to a platter and top with the crispy sage leaves, extra grated parmesan, and Niki’s Turkish Blend, to serve. Best eaten hot with sriracha mayonnaise! Mmmmm…