Crispy Baked Butternut Squash Cutlet Recipe

Baked butternut squash cutlets on plate.

Crispy Baked Butternut Squash Cutlet Recipe

Crispy Baked Butternut Squash Cutlets are an easy appetizer; side dish or vegetarian main dish dredged in savory seasoned breadcrumbs and baked until crisp and golden.

Course Appetizer, Side Dish

Cuisine Italian

Keyword breaded baked butternut squash slices

Prep Time 30

Cook Time 30

Servings cutlets

Calories 106kcal

Author Nadia Fazio

Ingredients

600 grams butternut squash without bulb???
¾ cup unseasoned breadcrumbs
¼ cup grated Pecorino Romano cheese
1 clove garlic finely minced
¼ cup parsley chopped
¼ cup all-purpose flour
1 large egg
3 tbsp. olive oil divided
salt and pepper to taste

US Customary - Metric

Instructions

To cut the squash

Trim the end of the squash Use a vegetable peeler to remove the tough outer skin on the long narrow part of the squash (the part without the seeds in the center).
Reserve the remaining squash for soup or other recipes. Or you may use the entire squash if you prefer.
Slice the squash into 1/4 inch rounds.

To dredge the squash

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and coat with 2 tbsp. of olive oil.
Season the breadcrumbs: combine breadcrumbs; grated cheese; finely minced garlic clove; chopped parsley; 1/4 tsp salt and pepper in a bowl.
Place flour and a pinch of salt in a bowl; beat eggs with 1 tbsp. water and a pinch of salt in a third bowl.
To bread the squash slices: dredge both sides in flour, shaking off the excess.
Next, dip both sides in the egg wash allowing excess to drip off.
Finally, coat both sides in the seasoned breadcrumbs and place on the prepared baking sheet.
Repeat with the remaining squash. Drizzle the remaining olive oil over the cutlets.
Bake for 30 minutes, flipping the slices halfway, until crisp and golden brown. Serve hot.

Notes

Substitutions and Variations:

-Try this recipe with other varieties of winter squash such as acorn or delicata squash or with summer squash such as zucchini.
-Add herbs of your choice such as oregano, thyme or rosemary.
-The garlic clove may be replaced with 1/8 tsp. garlic powder.

More Tips:

Baking time may vary according to the thickness of your squash slices. Bake until the squash is tender when pierced with a knife or fork and the breading is crisp and golden.

Storage

Keep leftovers refrigerated for up to 3 days.

Can breaded squash be frozen?

-Freeze unbaked breaded squash on trays without overlapping for up to 3 months.
-Bake from frozen. Baking may take just a few minutes longer.

Nutrition