Never before has it been so crucial, as well as necessary for ourselves and our loved ones, to be aware of what we bring to the table and consume daily. The wrong choices of a diet based on ready-made or industrial foods are indeed the main risk factor for many diseases, including overweight, obesity, and other conditions such as metabolic and heart diseases! To stay well and reduce this risk, we need to focus more on the consumption of vegetables. My blog is full of suggestions that invite you to think of vegetables as a health tool, playing with creativity and trying to combine health with taste. These veg butternut squash cutlets, for example, are a great alternative to traditional meat cutlets, making them suitable for anyone who wants to follow a healthy and balanced diet! They are indeed protein-rich, thanks to the pea flour they contain, which also provides starch, fiber, minerals, vitamins, and antioxidants. Moreover, like all legume flours, pea flour is gluten-free, making these cutlets excellent and valuable allies for those suffering from celiac disease. Regardless of these dietary needs, butternut squash cutlets are a tasty second course suitable for the whole family, with a crispy coating on the outside and a soft core inside; it’s impossible to resist them!
If you love to vary and occasionally treat yourself to a 100% plant-based recipe like me, also try these delightful suggestions:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 6 cutlets
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the ones I use in my recipes; purchasing them through my blog supports me and my work, while it won’t cost you anything extra!
- 2 lbs butternut squash (to be cleaned)
- 1/2 cup pea flour
- to taste herbs (thyme and rosemary)
- 1 1/4 cups gluten-free breadcrumbs
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the ones I use in my recipes; purchasing them through my blog supports me and my work, while it won’t cost you anything extra!
- 1 Baking tray
- 2 Parchment paper
- 1 Bowl
- 1 Mixing bowl
- 1 Potato masher
- 1 Spatula
- 2 Gloves
Steps
Cut the butternut squash into slices approximately 1.2 inches thick, without removing the peel but only the seeds, and place them on a baking tray with parchment paper.
Drizzle with a little oil and bake in a preheated oven at 375°F for about 30′ or until the squash flesh appears clearly soft.
Once baked, let them cool a little, remove the peel from each slice, and transfer the flesh to a large mixing bowl.
Mash with a potato masher until you obtain a smooth and thick cream.
Add the pea flour, the thyme and rosemary leaves, a pinch of salt, and pepper.
Mix well with a spatula until all the ingredients are combined.
With slightly oiled hands or using latex gloves, shape the cutlets into the desired shape; I made them round.
In a bowl, pour the breadcrumbs and flavor with more thyme and rosemary, then coat the butternut squash cutlets in the breadcrumb mixture, ensuring it sticks well on one side.
Then carefully turn them and proceed to cover well the other side too.
Gradually transfer the cutlets to a baking tray lined with parchment paper and drizzle the surface with a drizzle of oil. Bake in a preheated oven at 355°F for 20′, then turn them and continue cooking for another 5′.
Remove from the oven and serve these cutlets with a seasonal salad or your favorite vegetables.
And voilà…the veg butternut squash cutlets are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The veg butternut squash cutlets can be stored in the fridge in a suitable container for up to 5 days.
Tips, Notes, Variations, and Suggestions
🟣 To prepare these cutlets, I used the Delica type of squash, which has a much more dense and substantial flesh, but Butternut will also work well. Alternatively, you’ll need to adjust the flour dosage to account for the amount of water some squashes tend to release compared to others. This is why I do not recommend cooking the squash by boiling. If desired, you can use steaming with the precaution of drying the squash very well before working with it.
🟣You can replace pea flour with another gluten-free flour, such as chickpea or rice flour. For a regular version, you can also use all-purpose or type 1 flour and the breadcrumbs you have in your pantry.
🟣As an alternative to oven baking, you can cook the veg butternut squash cutlets in an air fryer at 340°F for 20′ (10′ on each side).
