Pumpkin and Spinach Croquettes

Step 1: Roast the pumpkin

Place 1/2 butternut squash, cut in half, on a baking tray previously oiled. Roast in a strong oven until cooked through and tender.

Step 2: Chop the spinach

While the pumpkin is roasting, finely chop 1 bunch of spinach.

Step 3: Scoop out pumpkin flesh

Once the pumpkin is cooked, remove it from the oven and scoop out all the soft flesh into a bowl.

Step 4: Mash pumpkin and mix with spinach

Mash the cooked pumpkin and then add the chopped spinach to the bowl. Mix well to combine.

Step 5: Add cream cheese and seasonings

Incorporate 3 tablespoons of cream cheese, a pinch of pepper, and a pinch of dehydrated garlic (and salt to taste) into the pumpkin and spinach mixture. Mix thoroughly.

Step 6: Add whole wheat flour

Add 3 tablespoons of whole wheat flour to the mixture. Mix until the desired consistency is achieved for forming croquettes.

Step 7: Form and coat croquettes

Take small portions of the mixture and form them into croquettes. Roll each croquette in a mixture of breadcrumbs and seeds until fully coated.

Step 8: Bake the croquettes

Place the coated croquettes on a baking tray and bake in the oven until golden brown.

Step 9: Serve

Plate the golden-brown croquettes. Optionally, serve with cherry tomatoes and a sprinkle of pepper.

• These croquettes are a source of fiber, therefore they provide a lot of satiety.