Introduction
Butternut Squash & Goat Cheese Croquettes are a delightful appetizer or snack that perfectly balances crispy, creamy, sweet, and savory. With a crispy golden exterior and a soft, creamy filling of roasted butternut squash and tangy goat cheese, these croquettes are irresistible. The final touch—a drizzle of honey—adds just the right amount of sweetness, enhancing the flavor profile with every bite. Perfect for entertaining guests, these croquettes are easy to make and impressive to serve. Ideal for holiday gatherings, parties, or even a cozy night at home, they’re sure to become a favorite in your recipe collection.
Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Ingredients:
For the Croquettes:
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional for extra flavor)
- 4 oz goat cheese, softened
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup grated Parmesan cheese (optional for added flavor)
- 1 egg, beaten
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 cup panko breadcrumbs, for coating
- Vegetable oil, for frying
For the Honey Drizzle:
- 1/4 cup honey
- 1 teaspoon fresh thyme or rosemary, finely chopped (optional for herbal flavor)
- Pinch of sea salt
Optional Garnishes:
- Fresh thyme or parsley, for garnish
- Cracked black pepper
Preparation:
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Toss the diced butternut squash with 1 tablespoon of olive oil, salt, black pepper, nutmeg, garlic powder, and smoked paprika. Spread evenly on the baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized. Remove from the oven and let cool.
Step 2: Make the Filling
- Transfer the roasted butternut squash to a large bowl. Mash with a fork or potato masher until mostly smooth, leaving some chunks for texture.
- Add the softened goat cheese, breadcrumbs, and Parmesan cheese (if using). Mix until well combined.
- Taste and adjust seasoning with more salt and pepper if needed. Chill the mixture in the refrigerator for 15-20 minutes to firm up.
Step 3: Form the Croquettes
- Remove the chilled filling from the fridge. Use your hands or a small cookie scoop to shape about 1 tablespoon of the mixture into small balls or oval-shaped croquettes.
- Arrange the formed croquettes on a baking sheet lined with parchment paper.
Step 4: Coat the Croquettes
- Prepare three separate bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.
- Roll each croquette first in the flour, then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Place the coated croquettes back on the baking sheet. Repeat until all are coated.
Step 5: Fry the Croquettes
- Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should be around 350°F (175°C) for optimal frying.
- Fry the croquettes in batches, turning occasionally, until golden brown and crispy on all sides—about 3-4 minutes per batch.
- Use a slotted spoon to transfer the croquettes to a paper towel-lined plate to drain excess oil.
Step 6: Prepare the Honey Drizzle
- In a small saucepan, warm the honey over low heat. Add the fresh thyme or rosemary (if using) and a pinch of sea salt.
- Remove from heat and let it infuse for a few minutes.
Step 7: Serve
- Arrange the croquettes on a serving platter. Drizzle with the warm honey, allowing it to coat each croquette lightly.
- Garnish with fresh herbs and cracked black pepper for a beautiful presentation.
- Serve warm with extra honey on the side.
Cooking Note:
For even cooking, make sure the croquettes are of similar size. Keep an eye on the oil temperature to avoid burning—too hot, and the croquettes will brown too quickly without heating through; too cool, and they’ll absorb too much oil. To make ahead, you can form the croquettes and coat them with breadcrumbs, then freeze them on a baking sheet. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
Serving Suggestions:
- Serve as a delicious starter for a dinner party with a glass of crisp white wine.
- Pair with a light salad of arugula, walnuts, and a simple lemon vinaigrette for a more complete meal.
- Add them to a festive charcuterie board for a gourmet touch.
- Perfect for a tapas-style dinner alongside other small bites like olives, marinated mushrooms, and bruschetta.
Tips:
- Air-Fryer Option: For a healthier alternative, cook the croquettes in an air fryer at 375°F (190°C) for 12-15 minutes, flipping halfway through, until crispy and golden.
- Baking Option: To bake instead of fry, place the croquettes on a baking sheet lined with parchment paper, spray lightly with cooking oil, and bake at 400°F (200°C) for 20 minutes, flipping halfway through.
- Gluten-Free: Use gluten-free flour and breadcrumbs for a gluten-free version of this recipe.
- Flavored Coating: Add some grated Parmesan, dried herbs, or a dash of cayenne pepper to the panko breadcrumbs for extra flavor.
- Make-Ahead: You can make the filling a day in advance and store it in the refrigerator. Shape and fry the croquettes just before serving.
- Honey Alternatives: If you prefer less sweetness, drizzle with a balsamic reduction instead of honey for a tangy twist.
Nutritional Information:
- Calories: 200 per serving (2 croquettes)
- Protein: 5g
- Sodium: 220mg
- Carbohydrates: 25g
- Fat: 9g
- Fiber: 3g
Conclusion
Butternut Squash & Goat Cheese Croquettes with Honey Drizzle are a perfect blend of textures and flavors. The creamy filling and crispy coating provide a satisfying crunch, while the sweet honey drizzle enhances the earthy flavors of the butternut squash and tangy goat cheese. These croquettes are not only visually stunning but also incredibly delicious, making them a great addition to any gathering or meal. Whether you’re serving them as appetizers, snacks, or part of a larger meal, these croquettes are sure to impress and satisfy.
Print
Butternut Squash and Goat Cheese Croquettes with Honey Drizzle
- Total Time: 1 h
Ingredients
Scale
For the Croquettes:
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional for extra flavor)
- 4 oz goat cheese, softened
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup grated Parmesan cheese (optional for added flavor)
- 1 egg, beaten
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 cup panko breadcrumbs, for coating
- Vegetable oil, for frying
For the Honey Drizzle:
- 1/4 cup honey
- 1 teaspoon fresh thyme or rosemary, finely chopped (optional for herbal flavor)
- Pinch of sea salt
Optional Garnishes:
- Fresh thyme or parsley, for garnish
- Cracked black pepper
Instructions
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Toss the diced butternut squash with 1 tablespoon of olive oil, salt, black pepper, nutmeg, garlic powder, and smoked paprika. Spread evenly on the baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the squash is tender and slightly caramelized. Remove from the oven and let cool.
Step 2: Make the Filling
- Transfer the roasted butternut squash to a large bowl. Mash with a fork or potato masher until mostly smooth, leaving some chunks for texture.
- Add the softened goat cheese, breadcrumbs, and Parmesan cheese (if using). Mix until well combined.
- Taste and adjust seasoning with more salt and pepper if needed. Chill the mixture in the refrigerator for 15-20 minutes to firm up.
Step 3: Form the Croquettes
- Remove the chilled filling from the fridge. Use your hands or a small cookie scoop to shape about 1 tablespoon of the mixture into small balls or oval-shaped croquettes.
- Arrange the formed croquettes on a baking sheet lined with parchment paper.
Step 4: Coat the Croquettes
- Prepare three separate bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.
- Roll each croquette first in the flour, then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Place the coated croquettes back on the baking sheet. Repeat until all are coated.
Step 5: Fry the Croquettes
- Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should be around 350°F (175°C) for optimal frying.
- Fry the croquettes in batches, turning occasionally, until golden brown and crispy on all sides—about 3-4 minutes per batch.
- Use a slotted spoon to transfer the croquettes to a paper towel-lined plate to drain excess oil.
Step 6: Prepare the Honey Drizzle
- In a small saucepan, warm the honey over low heat. Add the fresh thyme or rosemary (if using) and a pinch of sea salt.
- Remove from heat and let it infuse for a few minutes.
Step 7: Serve
- Arrange the croquettes on a serving platter. Drizzle with the warm honey, allowing it to coat each croquette lightly.
- Garnish with fresh herbs and cracked black pepper for a beautiful presentation.
- Serve warm with extra honey on the side.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 200 per serving (2 croquettes)
- Sodium: 220mg
- Protein: 5g