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1
Heat oven to 325F In a medium sized bowl, mix together parmesan cheese, bread crumbs, panko bread crumbs and packet of Hidden Valley Original Ranch Dips.
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2
In another medium sized bowl mix beaten eggs and Hidden Valley Original Ranch dressing.
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3
In batches, place squash chunks first into the egg-dressing liquid then press into bread crumb mixture; turning as needed to thoroughly coat each piece.
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4
Place bread crumb coated squash onto a sided cookie sheet that has been generously sprayed with butter flavored cooking spray.
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5
Chill cookie sheet filled with squash croquettes in refrigerator for 10-15 minutes.
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6
Bake in 325F oven for 10 minutes then turn, spraying pan as turning to prevent sticking; continue baking for 5-10 additional minutes or until croquettes are crispy on outside and cooked throughout.
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7
While squash croquettes cook, assemble lettuce and spinach topped with apples, pears, bacon, and gorgonzola on a large platter.
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8
Prepare the dressing in a medium sauce pan, by whisking together the balsamic vinegar with the packet Hidden Valley The Original Ranch Salad Dressing Mix.
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9
While continually whisking, slowly add olive oil and maple syrup.
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10
Finally, add yogurt and slowly heat dressing over a medium-low heat.
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11
Place the Squash croquettes over the assembled salad and drizzle with the warm Maple Ranch Dressing.
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12
Enjoy!
