SouthwesternMedium · Hot
Smoky Pinto Bean and Butternut Squash Croquettes with Pickled Red Onion
Crisp, golden croquettes stuffed with smoky pinto beans and roasted butternut squash, crowned with bright pickled red onion and cooling yogurt. A clever way to resurrect humble cooked ingredients into something worth fighting for at the table.
Prep
15 min
Cook
30 min
Total
45 min
Method
1
Combine red wine vinegar, white sugar, and 0.5 tsp salt in a small bowl, stirring until dissolved. Thinly slice the small yellow onion into half-moons and toss into the vinegar mixture. Set aside to marinate for at least 15 minutes while you prepare the croquettes. The onion will turn vivid pink.
2
Preheat oven to 200C/400F. Toss butternut squash cubes with 1 tbsp olive oil and a pinch of salt. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, until tender and caramelized at the edges. Set aside to cool slightly.
3
Heat 1 tbsp olive oil in a saucepan over medium heat. Add the diced medium yellow onion and cook for 5-6 minutes, until soft and translucent. Add minced garlic, smoked paprika, and cumin; cook for 1 minute until fragrant.
4
Add drained pinto beans to the saucepan with the aromatics. Mash roughly with a wooden spoon, leaving about a third of the beans whole for texture. Cook for 3-4 minutes, stirring occasionally, until the mixture has thickened slightly. Season with 1 tsp salt. Remove from heat and let cool for 5 minutes.
5
In a large bowl, combine the mashed bean mixture and roasted butternut squash. Fold together gently. Crack in the egg and mix until evenly incorporated. Using your hands, form the mixture into 8 equal patties, about 2 inches wide and 1 inch thick. Working one at a time, press each patty firmly into breadcrumbs, coating all sides. Place on a plate and refrigerate for 10 minutes to firm up.
6
Heat remaining 1 tbsp olive oil in a large frying pan over medium-high heat. Once the oil shimmers, carefully add 4 croquettes. Fry for 3-4 minutes per side, until deeply golden and crisp on all edges. Transfer to a paper towel-lined plate. Repeat with the remaining 4 croquettes. Serve immediately with pickled onion, yogurt, and fresh cilantro.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -5
Calories
646
per serving
Source of protein · 30gHigh in fibre · 21gLow sugar · 10gLow saturated fat · 5g
Protein
30g
Carbs
100g
Fat
14g
Sat. fat
5g
Fiber
21g
Sugar
10g
Sodium
1406mg
DiabetesHeart HealthyHigh CholesterolHigh FiberHigh ProteinLow Processed Food
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.4m³
Runoff
0.06g P
Pinto Beans drives 35% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
4
Sour
1
Bitter
3
Spicy
Textures
CreamyCrispyTender
Aromas
EarthyHerbalPungentSmoky
Safety & Storage
Cooking Temperature
Pan-fry croquettes until they reach a deep golden brown on all sides (3-4 minutes per side at medium-high heat) to ensure the egg is fully cooked through to a safe temperature.
Verify butternut squash reaches tender consistency when roasted at 200C/400F for 20-25 minutes before incorporating into the croquette mixture.
Cross Contamination
Wash hands thoroughly with soap before and after handling raw egg during croquette formation to prevent cross-contamination with other ingredients or surfaces.
Use separate plates or boards for raw ingredients and ready-to-eat components like pickled onion and yogurt to avoid cross-contamination.
Storage
Refrigerate formed (uncooked) croquettes at 4°C (40°F) or below if not cooking immediately; do not leave at room temperature for more than 2 hours.
Shelf Life
Consume cooked croquettes within 2 days when stored in an airtight container in the refrigerator; reheat thoroughly to 74°C (165°F) before serving.
Allergen Warning
This dish contains eggs, gluten (from breadcrumbs), and milk (from yogurt); inform guests of these allergens before serving.
Verify breadcrumb ingredient list for potential cross-contact with allergens including tree nuts, soy, or sesame before use.
Equipment Safety
Use a splatter guard when pan-frying at medium-high heat to prevent hot oil splashes; never leave unattended and keep a fire extinguisher accessible.
High Risk Population
Ensure egg in croquettes is fully cooked; vulnerable populations (pregnant individuals, elderly, immunocompromised) should avoid undercooked egg products.
Handling
After handling raw egg-coated croquettes, wash all bowls, utensils, and surfaces with hot soapy water before using for ready-to-eat foods.
Pro Tips
Technique
When you're breading these croquettes, really press the crumbs into the patties like you're making a firm handshake. Loose breading means heartbreak in the pan, and nobody wants croquettes that crumble mid-flip.
Make Ahead
Form these croquettes the night before and keep them refrigerated overnight—on the day you want them, just pull them out and fry. They hold their shape even better with the extra rest time, and you get that crispy payoff without the last-minute assembly panic.
Substitution
Black beans step in for pinto without missing a beat, and if it's sweet potato season, swap that in too—the flavor profile stays warm and smoky, just with a different vegetable character. Both versions disappear at the table, which tells you everything.
From the chef
I roasted too much squash last night—because I always roast too much squash—and now it is time for resurrection. These croquettes are my favorite kind of alchemy: humble beans and tender squash bound with an egg, crusted in crumbs, and fried until they're golden and fighting for attention. The pickled red onion isn't optional, friends—it's the whole point. That bright, tangy crunch wakes up everything it touches, and suddenly yesterday's mise en place is tonight's showstopper.
TagsVegetarianCrispySmokyBeanRoasted VegetablesPan FriedQuick PickleComfort FoodBudget FriendlyMake AheadProtein Rich
AllergensEggsGlutenMilkWheat
Source: generated · June 13, 2026