My first thought was, ok, which one? Squash or croquet? Then common sense kicked in.
1 butternut squash
1/2 c quinoa
1 c vegetable broth
1/4 c pecans
chermoula spice (or a curry powder)
Smoked red savina (or cayenne)
Heat oven to 400 degrees (F). Cut squash in half, lay cut side down on a cookie sheet, then roast for 20-30 minutes or until tender and beginning to caramelize. Remove from oven and turn temperature down to 350.
Rinse quinoa in cold water. Bring broth to a boil, then add quinoa and cover. Turn heat to low and cook for 15-20 minutes or until broth is absorbed and you can see the white ring in the grains.
Chop the pecans.
Scoop out the squash flesh from the skin into a bowl. Add quinoa, pecans, a few pinches of each of the spices, and salt. Chop the scallions and stir in.
Croquette Mixture | © 2009 Cynthia Wenslow
Form the squash mixture into patties and pat in the Panko. The patties can rest on a piece of wax paper while awaiting their final fate.
Croquettes Formed | © 2009 Cynthia Wenslow
Heat the peanut oil to roughly 350-360 degrees, then fry the patties, turning once only.
Croquettes Frying | © 2009 Cynthia Wenslow
As each batch is done, place the patties on a rack in the oven to keep warm. When all are done, plate, add a few dollops of sambal oelek, garnish with chopped scallion greens, and stand back. A nice Pilsener would work well with these.
Croquettes Plated | © 2009 Cynthia Wenslow