I brought home 1 buttercup squash from our garden at work this year, and it sat around for weeks while I eyeballed this recipe and waited for my new kitchen scale to arrive. In the end, though, I didn’t bother using a measuring cup for the peas or onion, so then thought it looked like a bit more than they were supposed to be, so I weighed the squash, 8 ounces as instructed, but then threw in the rest of that half of the squash, for a total of 11 ounces. Oh well.

crispy!

I really appreciate cookbooks that give you options, and especially in this case where the recipe is fried, but they tell you how to bake it instead. I love fried things, but hate all the hot grease that you later have to do….something?? with. The baking method used for these created a nice, browned, crisp close-to-fried outside I quite enjoyed!

Ingredients:

• 8 ounces winter squash such as kabocha, delicata, buttercup, or kuri (you can cook a larger amount and save the rest for other use later)
• 8 ounces floury potatoes such as russet (I just used the lil potatoes I had in the cabinet, bigger proper potatoes like russet would probably be a better skin:inside ratio)
• 1/4 cup very finely chopped yellow onion
• 1/4 cup peas
• 1 teaspoon fine sea salt, divided, plus more to taste
• black pepper, to taste
• 2 tablespoons vegetable oil, plus more for baking
• 3 tablespoons cornstarch, divided (I needed more)
• 1 large egg, beaten
• 1-2 tablespoons milk
• 1/2-3/4 cup panko breadcrumbs

Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds.

Cut the potatoes in half lengthwise. Lightly brush the cut sides of the squash with oil, then toss the potatoes in the rest of the oil, and sprinkle with a pinch each of sea salt and pepper. Roast until tender, about 45 minutes, then set aside to cool.

If you hate the taste of raw onion, during this time is a good time to cool the onion, in a small skillet over medium heat with a bit of oil until softened and translucent, but it’s not necessary.

Once the squash and potatoes are cool enough to handle, scrape out the flesh and discard the skins, then mash in a medium bowl with a potato masher or some forks. I found it extremely soft and easy to mix just by stirring with a spoon. Add the onions and peas, then add 1/2 teaspoon salt and a pinch more pepper. You can make ahead to this point, cover, and refrigerate, which I did to have it mostly ready to cook after work the next day.

When ready to cook, re/preheat oven to 400 degrees with a rack in the top third of the oven. Pour 2 tablespoons of oil into a rimmed baking sheet and place in the oven for 10 minutes. While that heats, prepare the croquettes.

Place 2 tablespoons (or more) of cornstarch in a bowl/shallow dish. Mix together the egg and milk in another bowl. Place the panko in a third bowl/shallow dish. Line a plate with parchment paper. Dust your hands with the remaining tablespoon of cornstarch.

Divide the vegetable mixture into 8 portions, then shape each portion into a log about 3″ long. Roll each log in cornstarch, then in the egg mixture, and finally in panko, pressing more panko lightly on if needed to cover any gaps. Place each prepared croquette gently on the lined plate. These don’t have incredible structural integrity, so be gentle with them. You can also prepare up until this point, then cover and refrigerate several hours before cooking.

When ready to cook, carefully remove the pan with the hot oil from the oven. Transfer the croquettes onto the plate and gently brush each all over with more vegetable oil. Bake 10 minutes, then remove from the oven. Roll each croquette a quarter turn and bake 4 more minutes. Repeat 2 more times, until they’ve baked on each side and are crispy and golden all over.

Sprinkle with a bit more sea salt, and serve with a dipping sauce such as tonkatsu sauce mixed with ketchup. (I just ate ’em, didn’t even bother digging through the door full of bottles.)

Winter Squash Croquettes

Fractionally adapted from Farm to Table Asian Secrets.

• 8 ounces winter squash such as kabocha, delicata, buttercup, or kuri
• 8 ounces floury potatoes such as russet
• 1/4 cup very finely chopped yellow onion
• 1/4 cup peas
• 1 teaspoon fine sea salt, divided, plus more to taste
• black pepper, to taste
• 2 tablespoons vegetable oil, plus more for baking
• 3 tablespoons cornstarch, divided
• 1 large egg, beaten
• 1-2 tablespoons milk
• 1/2-3/4 cup panko breadcrumbs

Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds. Cut the potatoes in half lengthwise. Lightly brush the cut sides of the squash with oil, then toss the potatoes in the rest of the oil, and sprinkle with a pinch each of sea salt and pepper. Roast until tender, about 45 minutes, then set aside to cool. If you hate the taste of raw onion, during this time is a good time to cool the onion, in a small skillet over medium heat with a bit of oil until softened and translucent.

Once the squash and potatoes are cool enough to handle, scrape out the flesh and discard the skins, then mash in a medium bowl with a potato masher or some forks. Add the onions and peas, then add 1/2 teaspoon salt and a pinch more pepper.

When ready to cook, heat oven to 400 degrees with a rack in the top third of the oven. Pour 2 tablespoons of oil into a rimmed baking sheet and place in the oven for 10 minutes. While that heats, prepare the croquettes.

Place 2 tablespoons (or more) of cornstarch in a bowl/shallow dish. Mix together the egg and milk in another bowl. Place the panko in a third bowl/shallow dish. Line a plate with parchment paper. Dust your hands with the remaining tablespoon of cornstarch.  Divide the vegetable mixture into 8 portions, then shape each portion into a log about 3″ long. Roll each log in cornstarch, then in the egg mixture, and finally in panko, pressing more panko lightly on if needed to cover any gaps. Place each prepared croquette gently on the lined plate.

When ready to cook, carefully remove the pan with the hot oil from the oven. Transfer the croquettes onto the plate and gently brush each all over with more vegetable oil. Bake 10 minutes, then remove from the oven. Roll each croquette a quarter turn and bake 4 more minutes. Repeat 2 more times, until they’ve baked on each side and are crispy and golden all over.

Sprinkle with a bit more sea salt, and serve with a dipping sauce such as tonkatsu sauce mixed with ketchup.