Butternut squash cutlets, a super tasty recipe stuffed with scamorza cheese and speck and cooked in an air fryer, so they’re fried but not entirely fried. These delights are also known as Pumpkin Sandwich or Pumpkin Cordon Bleu; in short, they are slices of squash halved and stuffed with a delicious and stringy filling like the fried eggplants stuffed with mozzarella and cooked ham. I cooked the squash in an air fryer, but you can easily fry them in a pan or bake them in the oven. Try them because they are a real treat. Let’s see what we need to make the stuffed butternut squash cutlets in an air fryer.
TRY THESE DELICIOUS RECIPES
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Butternut squash cutlets, a super tasty recipe stuffed with scamorza cheese and speck, cooked in an air fryer, so they’re fried but not entirely fried
- 4 slices butternut squash
- 1 scamorza cheese
- 3.5 oz speck
- 2 eggs
- breadcrumbs
- extra virgin olive oil
- salt
Steps
PREPARING THE SQUASH IN THE AIR FRYER
Cut four slices from the squash; I used a Butternut because the slices are better round, but any type of squash is fine. Halve the squash slices and start assembling the cutlet.
Place a slice of scamorza cheese on a slice of squash, add the speck, and close with the other slice of squash (as in the photo)
Now dip the squash into the eggs and then into the breadcrumbs, place them on the air fryer tray, season with salt, and add a drizzle of oil. Cook using the vegetable program. As I already mentioned above, you can also bake the cutlets in the oven or fry them in a pan. In any case, enjoy them hot and stringy.
