Cooking during these uncertain times can be a great source of comfort, especially now that we’re staying safe and spending as much time at home as possible. It’s also a chance to try out new recipes using familiar ingredients. Take this butternut squash croquette recipe for example — it’s a clever way to use the hardy vegetable that normally gets tossed in salads or pureed for soup.
By roasting and mashing the starchy vegetable, it turns into a pillowy, delicious bed for savory mozzarella cheese. Cannabis-infused honey and olive oil enhance the natural sweetness found in butternut squash while giving you a nice and light high. But the real trick that makes it special? Covering the little croquettes in panko and deep frying them until they’re golden brown and crispy. Try it for dinner tonight.
Butternut Squash Croquettes
Makes 6-8 croquettes
1 medium butternut squash
1 clove garlic, minced
1 tablespoon of cannabis infused olive oil, like Potli
1 tablespoon of cannabis infused honey, like Potli
Salt and pepper
1/3 cup shredded mozzarella
1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cup panko bread crumbs
Canola oil, for deep frying
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper. Using a fork, poke holes in butternut squash and roast it in the oven for 45 minutes. It should pierce easily with a fork when it's done.
Let the squash cool enough that you can touch it and then cut it in half. Scoop out the flesh.
Mash the butternut squash in a large mixing bowl with garlic, cannabis-infused olive oil, and cannabis-infused honey. Season to taste with salt and pepper. Allow the mixture to cool completely.
To make the patties, take 1/4 cup of mashed butternut squash and roll into a ball. Use your thumb to make a dent in the center and add a pinch of shredded mozzarella. Use your hands to close the ball and form the butternut squash mash into an oval-shaped patty.
Prepare three bowls: one with flour, one with egg, and the final with panko bread crumbs. Coat each patty with flour, dip in beaten egg, and then coat with the panko.
Deep fry patties in canola oil for 1-2 minutes, until golden brown. Let it drain on a plate with paper towels before serving hot. Serve with a side of shredded cabbage or arugula if you wish.