Stuffed Pumpkin Cutlets with stringy cheese. Filed the holidays and rich lunches I return to my simple and tasty recipes. The recipe I want to tell you about today features pumpkin, which I love so much in a tasty and flavorful version.
Very simple Pumpkin Cutlets with a stringy cheese filling that conquers at the first bite. For cooking you can choose like me to bake them in the oven, or in an air fryer or, if you want to overdo it, you can fry them resulting in a super crispy texture.
Ingredients :
- 400g / 14 oz pumpkin or butternut squash, cubed
- 40g / 1/2 cup grated Parmesan
- 50g / 1/3 cup all-purpose flour (plain flour)
- 200g / 7 oz mixed semi-soft cheese, sliced
- Salt to taste
- 70g / 3/4 cup breadcrumbs
- Extra virgin olive oil for frying
How to make stuffed Pumpkin Cutlets:
- Clean the squash by removing the rind, seeds and inner filaments. Cut it into thin slices.
- Cooking the pumpkin: You can bake the pumpkin in a 200°C (400°F) oven wrapped in foil for 20 minutes. Microwave at 750 W for 7 to 8 minutes or steam.
- Transfer the cooked pumpkin to a bowl, add a pinch of salt and, using a potato masher, puree it.
- Add grated Parmesan cheese and flour and mix the mixture well with a fork.
- Pour some breadcrumbs onto the work surface. Place a mound of conmposed on it and flatten it with your hands. Insert 2 slices of cheese in the center and cover again with more mixture.
- Crush with your hands and, with the help of a round mold or simply a glass, cut out the cutlet.
- Coat it with breadcrumbs and place it on a baking sheet lined with baking paper. Prepare them all the same way by reusing the cutouts as well.
With these proportions I got 6 stuffed cutlets. Add a drizzle of evo oil on top. Let the Squash bake in the hot oven at 190°C (375°F) for 18-20 minutes.
Bon Appétit!
