Squash – Pecan Croquettes

This is a fun way to prepare whole grains. The recipe uses millet, though a similar croquette could be made with almost any grain (barley and short-grain brown rice work particularly well as they are sticky and round). The squash offers a rich and smooth base, and the pecans bring sweetness and also help to bind the croquettes. Herbs and spices round out the flavors. Croquettes can be fried like burgers or baked in smaller sizes

2 butternut squash, peeled and cut into roughly 1-inch cubes

21/2 cups pecans

2 tablespoons toasted sesame oil

1 cup millet, cooked in 2 cups water

2 teaspoons salt

2 tablespoons fresh thyme

1 tablespoon garlic powder

1/2 cup flour, if needed

2 tablespoons vegetable oil for frying (optional)

• Steam the squash in a shallow saucepan until it is very soft.
• Drain the water and mash the squash until it’s smooth. Put the pecans and the toasted sesame oil in a blender and blend until the pecans are finely ground.
• Combine the squash with the cooked millet and ground pecans and add the salt, thyme, and garlic powder. The mixture should be soft but not runny.
• Add the flour only as needed to help the mixture hold together better. Form into rounds about the size of golf balls or into burger patties.
• Croquettes can be fried in a skillet over medium heat until brown on both sides, or baked on an oiled pan for 20 to 25 minutes at 375 degrees, turning once until browned on both sides.

MAKES 12 TO 16 CROQUETTES