Crispy Butternut Squash & Gorgonzola Croquettes with Walnuts Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure the squash and potatoes are very dry before mashing. Excess moisture can make the mixture too soft to hold together.

If the mixture feels too wet, add a tablespoon of panko or flour to absorb the liquid. Chill the shaped croquettes for 15 minutes before frying to help them hold their shape and prevent the coating from slipping off.

When frying, use a deep pot and fill it only halfway with oil to prevent splattering. Keep a thermometer handy and adjust the heat to maintain 360°F (182°C).

Fry in small batches, about 3-4 at a time, and give each batch enough room to float. After frying, drain on paper towels and serve immediately for the best crunch.

Variations

• Mushroom and Truffle: Replace the Gorgonzola with a creamy mushroom duxelles and add a drizzle of truffle oil before serving. The earthy mushrooms complement the squash and walnuts, while the truffle adds luxury.
• Spicy Chorizo: Add cooked, crumbled chorizo to the squash-potato mixture and use a smoked paprika panko. The spicy, smoky flavors pair well with the sweet squash and creamy cheese.
• Herb and Lemon: Swap the sage panko for a mixture of fresh thyme, rosemary, and lemon zest. Use a mild feta or goat cheese instead of Gorgonzola for a brighter, fresher flavor.
• Sweet Potato and Maple: Use roasted sweet potato instead of butternut squash and add a teaspoon of maple syrup to the mixture. Drizzle with a maple-balsamic glaze for a sweeter twist.

Storage and make-ahead

Fridge

Store fried croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 5-7 minutes to crisp.

Freezer

Freeze uncooked croquettes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1-2 minutes.

Reheat

Reheat fried croquettes in a 375°F (190°C) oven for 5-7 minutes. Avoid microwaving to maintain crispness.

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. They are best reheated in a 375°F (190°C) oven for 5-7 minutes to restore crispness, rather than microwaving, which makes them soggy. If you have extra fried sage leaves, store them separately in a paper towel-lined container.

You can prepare the croquettes up to the frying step and refrigerate them for up to 24 hours. Cover them lightly with plastic wrap to prevent drying. When ready to serve, fry them directly from the fridge, adding an extra minute to the cooking time. They can also be frozen before frying; see freezer instructions.

Serving ideas

Serve these croquettes hot, straight from the fryer, as an appetizer or a main course with a side salad. The balsamic glaze is essential—it cuts through the richness of the cheese and adds a tangy sweetness.

A few crispy fried sage leaves on top not only look elegant but also reinforce the herbal aroma. For a complete meal, pair with a light arugula salad dressed with lemon.

These croquettes also work well as part of a larger spread, such as a holiday appetizer table or a cocktail party. Place them on a platter with toothpicks for easy grabbing.

You can also serve them with a dollop of sour cream or a honey drizzle if desired, though the video's version is perfect as is. They are best enjoyed within minutes of frying.

Frequently asked questions

Recipe card

Crispy Butternut Squash & Gorgonzola Croquettes with Walnuts

Prep 30 minCook 15 minTotal 45 minServes 4

Ingredients

• 400 g roasted butternut squash, mashed
• 300 g dry-baked Russet potatoes, mashed
• 60 g Parmigiano-Reggiano, finely grated
• 2 egg yolks
• 180 g Gorgonzola Dolce, cut into 15g cubes
• 60 g walnuts, toasted and chopped
• 150 g sage panko breadcrumbs
• 4 cups sunflower oil, for frying
• Aged balsamic glaze, for drizzling, to taste
• Crispy fried sage leaves, for topping, to taste

Instructions

1. In a large bowl, combine the mashed butternut squash, mashed Russet potatoes, finely grated Parmigiano-Reggiano, and egg yolks. Mix until the mixture is smooth and holds together when pressed. Season lightly with salt and pepper if desired, though the cheese adds saltiness.
2. Divide the squash-potato mixture into 12 equal portions. Flatten each portion in your palm, place a 15g cube of Gorgonzola and a few chopped walnuts in the center, then carefully seal the mixture around the filling, rolling into a smooth ball. Ensure no cheese is exposed.
3. Place the sage panko breadcrumbs in a shallow dish. Roll each croquette in the panko, pressing gently to adhere an even coating. Set the coated croquettes on a plate or sheet pan while you heat the oil.
4. Pour the sunflower oil into a deep, heavy-bottomed pot, filling it no more than halfway. Heat over medium-high until a deep-fry thermometer reads 360°F (182°C). Use a thermometer for accuracy.
5. Carefully lower 3-4 croquettes into the hot oil using a slotted spoon. Fry for 3 minutes, turning occasionally, until the sage-panko coating turns deep amber-gold and the interior is heated through. The Gorgonzola should be fully melted and creamy.
6. Remove the fried croquettes with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes before serving to allow the filling to set slightly and prevent burning.
7. Arrange the warm croquettes on a serving platter. Drizzle generously with aged balsamic glaze and top each with a crispy fried sage leaf. Serve immediately while the centers are molten and the coating is crackling.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

450

Protein

12 g

Carbohydrates

45 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.