Butternut Squash Croquettes

1 large butternut squash

1/4 cup flax egg ( 3 tablespoons of flax meal mixed with 6 tablespoons of water)

1/2 cup garbanzo flour

2 tablespoons sea salt

1 tablespoon sage

Remove the skin of the butternut squash with a knife or vegetable peeler. Cut the squash in half and remove the seeds. Cut the halves into 1/2" pieces. Using the shredder piece of the food processor shred the pieces. Should be about 5 or more cups of shredded butternut squash.

Add 5 cups of the shredded squash, the other ingredients in a mixing bowl and mix well. Taste test mixture. If the sage is overwhelming add more of the other ingredients. Scoop the mixture with a 1/4 measuring cup and make croquettes. Set aside. Heat a skillet on medium low with about 4 tablespoons of grapeseed oil. Cook the croquettes about 3 minutes on each side.