How to prepare:


Wash the squash, peel and clean of seeds. Cut it into small cubes and add to a bowl along with the diced garlic, olive oil,  salt & pepper then bake in a parchment paper lined tray at 180° for 30 minutes.

Once baked and cooled, add to a blender along with the nutritional yeast and melted vegan butter and process at high speed until very smooth.

Add to a bowl then start incorporating the flour while mixing with a spatula. The result should be a non sticky dough (add more or less flour to get this result). Place the dough in the fridge for an hour.

Add enough oil to a pan so that the pumpkin croquettes will be covered more than halfway, allow the oil to heat first. Start shaping the croquettes, cover them in breadcrumbs​ then fry until golden.
Place them on paper towels after so the excess oil can be absorbed.

Serve with barbecue sauce or soy sauce, enjoy!