Butternut Squash Schnitzel

I know squash and pumpkin season is sadly almost over but you can try this dish with any other vegetable. I’m sure it will turn out just as great.

When I was making this I wasn’t 100 percent sure if this was going to be the real deal. Because I choose to leave out the greasy frying pan and bake them in the oven instead. But trust me they turned out so deliciously. I really had to give myself a pad on the back. Juicy and flavourful in the center and nice and crispy on the outside.  WELL DONE SELF! To top it all off I served my schnitzels with a cashew-dill sauce and a garlicy spinach quinoa on the side.



Ingredients for the Schnitzel (serves 2 people):

  • 1 butternut squash
  • 2/3 c spelt flour
  • 2/3 c plant milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp paprika powder
  • salt
  • cayenne pepper
  • splash of lemon
  • 1/2 c amaranth pops
  • 172 c breadcrumbs


Preheat the oven to 200C.

Cut the squash in half and separate the slim part from the round part. For this recipe I only used the slim part of the butternut squash. Do not discard the rest of the squash. It’s still perfectly good, I used it to make soup the next day. Slice the the slim part into even filets (mine where about 1cm thick).

Put the flower together with the garlic, onion, paprika, salt and cayenne pepper in a flat dish and whisk together. Then add the plant milk and a splash of lemon and whisk together until a batter forms. In a separate dish mix together amaranth pops and breadcrumbs.

Take each filet and coat them first in the batter and the in the amaranth/breadcrumb mix. Then lay them out on a baking tray lined with parchment paper. Bake for about 15-20 mins on each side.

For the Sauce:


  • 1 handful of cashews
  • splash of lemon
  • 1/2  tsp garlic powder
  • salt
  • 1 tbsp dill
  • 1/4 c plant milk


Quick soak the cashews by letting them sit in boiling water for aroun 15-20mins. Then add all the ingredients except the dill into a blender and blend until a creamy sauce forms. If the sauce doesn’t have the right consistency at first, add a little more milk. Transfer the sauce into a bowl and stir in the dill.


For the Quinoa:


  • 1 c quinoa
  • 4 hands full of baby spinach
  • juice of 1 lemon
  • 1/2 c roasted sunflower seeds
  • 3-4 cloves of garlic
  • 2 tbsp almond butter
  • 2 tbsp herbs de provence
  • salt
  • pepper


Wash your quinoa in a sieve until the water runs clear. Cook the quinoa together with 2 cups of water, lemon juice and herbs de provence. Once the quinoa is cooked turn down the heat and add in the spinach and crushed garlic. Stir until the spinach has wilted. Then add in all the other ingredients and salt and pepper to taste, stir well.

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  • Reply Brooke Ridgeway January 8, 2016 at 10:59 pm

    Holy smokes, this looks so good!!

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