Original recipe & photography via sousweed, Author of Cookbook "Weed Gummies"

October hails the beginning of SQUASH season. These mouthwatering croquettes are soft on the inside and crispy on the outside, a nutrient-dense meal or side dish that tastes like an indulgence. Made with Potli Honey. Dip with Potli Sriracha.

Makes 6-8 croquettes

Directions:

1. Preheat oven to 400ºF and prepare a baking sheet with foil. Using a fork, poke holes in butternut squash and roast in oven for 45 minutes, until tender to the fork. 

2. Cut roasted butternut squash in half and scoop out the flesh. Mash the butternut squash in a large mixing bowl with garlic, Extra Virgin Olive Oil, Potli Honey, and season to taste with salt and pepper. Allow to cool. 

3. 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. 

4. 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. 

5. Deep fry patties in canola oil for 1-2 minutes, until golden brown. Serve hot. 

6. Eat with Potli Sriracha