Step-by-Step Instructions

1. 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.

2. 2.Chop the spinach

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

3. 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.

4. 4.Mash pumpkin and mix with spinach

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

5. 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.

6. 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.

7. 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.

8. 8.Bake the croquettes

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

9. 9.Serve

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