Baked Butternut Squash Schnitzel

This was one of the very first recipes posted on the blog in January 2016, when it first went live. I still absolutely love the recipe, the pictures however not so much. It’s kind of crazy for me to see how much my food photography has evolved since then. I think it’s interesting to see the progress I have made since then, so I decided to keep the old post up on the blog and just post this slightly tweaked version today.  You can find it here.

This recipe is a very simple, baked interpretation of a classic schnitzel. It can be remade with many different vegetables, like aubergines or zucchini. In case you find yourself on this page while pumpkins are out of season. I also prefer to bake mine in the oven instead of deep frying it in a pan, for obvious reasons. The crust still turns out super crispy and delicious and I guess it also makes a lot less of a mess in your kitchen. 🙂

Ingredients for the Schnitzel (serves 2 people):

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


Preheat the oven to 200°C


  1. 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 this recipe the next day. Slice the the slim part into even filets (mine where about 1cm thick).
  2. 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.
  3. In a separate dish mix together amaranth pops and breadcrumbs.
  4. Take each filet and coat them first in the batter and the in the amaranth/breadcrumb mix.
  5. Then lay them out on a baking tray lined with parchment paper. Bake for about 15-20 mins on each side.
  6. Serve with a side of potato salad and ketchup.

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1 Comment

  • Reply Anonymous October 10, 2017 at 7:45 am

    This looks delish! I can’t wait to try it !

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