Butternut Squash & Hummus Croquettes with Sriracha Mayo


5 cups butternut squash, cubed
1/2 cup of your favorite hummus (red pepper or garlic preferred)
2/3 cup chickpea flour
1/2 cup sesame seeds
3/4 cup chopped spring onions
4 cloves garlic, minced
2 tbsp olive oil
1/4 cup Almond Creamery Almond Milk
1 tsp paprika
1 tsp sea salt
1/4 tsp black pepper


1 cup raw cashews, soaked for two hours
Juice of 1 lemon
1/4 cup sriracha
1/3 cup water
1 tbsp olive oil
1 tsp apple cider vinegar
Sea salt and black pepper


Preheat oven to 200 degrees C
Toss squash with sea salt and black pepper and oil and lay out on a parchment lined baking sheet
Roast at 200 degrees for 40 minutes, turning halfway through
Meanwhile, blend together all ingredients for the mayo in a blender until smooth and creamy

Once squash is done, pour into mixing bowl and mash (don’t mash into a creamy consistency-you want some texture still)
Add in hummus, green onions, almond milk chickpea flour, garlic, paprika, sea salt and black pepper and stir until well combined
Form into golf ball sized balls and roll through a plate of sesame seeds until well coated
Place on a greased baking sheet and bake at 190 degrees for 40 minutes turning halfway through
Serve on lettuce and top with mayo