Squash And Almond Croquettes Recipe

Instructions

1. Remove the seeds from a Hubbard and bake in convenient-sized pieces, then run the pulp through a ricer.
2. 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.
3. Form into croquettes, egg and crumb and fry in deep fat.