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.