Squash and Almond Croquettes Recipe ingredients

To prepare this Squash and Almond Croquettes Recipe, first remove the seeds from a Hubbard and bake in convenient-sized pieces, then run the pulp through a ricer. To each pint add two tablespoons of melted butter, a beaten egg, a half teaspoon of salt and half a cup of blanched, chopped and pounded almonds. Form into croquettes, egg and crumb and fry in deep fat.