Butternut squash is a quintessential fall food. The winter squash is a seasonal favorite and makes a delicious addition to any recipe. This recipe combines the sweet, nutty-tasting squash with a classic German dish: schnitzel. The hearty squash stuffed with vegan golden schnitzel makes the perfect dinner. Trust us, it’s so good, you’re going to want seconds.
Prep and Cook Time: 35 minutes | Makes 2 servings
12 Fry’s Golden Crumbed Schnitzels
2 tbsp oil
2 small-sized butternut squash, halved
Pinch of salt
Pinch of black pepper
1 ½ cups of mixed vegetables, diced (sweetcorn, carrots, peppers, peas, and green beans)
Pinch of rosemary
1 tbsp margarine
A handful of almonds, finely chopped
2 tsp of warmed agave syrup
½ tsp of cinnamon
Handful of grated vegan cheese (try Violife for Pizza)
Coriander to garnish
- Butternut: Cut butternut into halves, lengthways and remove pips and scoop out the flesh. Place the halves, cut sides facing upwards, and flesh into an ovenproof dish. Season with salt and black pepper and cook in the oven until soft.
- Stuffing: Cook Fry’s Schnitzels in oil until golden brown (can be baked in an oven) or by following instructions on the pack. Allow schnitzels to cool down and then cut into strips and set aside. Prepare mixed vegetables (can be fried or boiled as per preference) and season with rosemary and salt.
- In a large bowl mix schnitzels, mixed vegetables, margarine, and almonds. When the butternut is ready, allow it to cool down and brush the hollows with syrup and cinnamon and add in the stuffing. Add a layer of cheese over the stuffing and garnish with coriander.