Crispy Baked Butternut Squash Cutlets are an easy appetizer; side dish or vegetarian main dish dredged in savory seasoned breadcrumbs and baked until crisp and golden.

We Italians are quite fond of our breaded meat cutlets (cotolette), whether they are made with veal, chicken or pork. My mom always breaded and froze trays full of cutlets to have on hand when we came over for Sunday dinners.

However, making cutlets does not need to be limited to meat! Quite honestly, what doesn’t taste better with a coating of crispy savory breadcrumbs flavored with grated Pecorino Romano cheese, parsley and garlic?

I think I may actually prefer vegetarian cutlets such as zucchini or eggplant. They’re great as an appetizer; side or main dish.

And so I was inspired when I came across the idea of breaded Squash cutlets, or cotolette di zucca, here. I knew instantly that my family would enjoy this crispy baked butternut squash recipe!

Do cutlets need to be fried?

As in all my cutlet recipes, I use the traditional three step breading method, that is dredging first in flour; then in beaten eggs and lastly in breadcrumbs.

And I do know that purists say that cutlets must be fried for the best flavor. However, even my mother stopped frying her cutlets long ago and opts for baking instead.

Here is why my baked cutlets always turn out crisp and delicious:

• The breadcrumbs are perfectly seasoned with grated Pecorino Romano cheese; freshly chopped parsley and a finely minced garlic clove for the best flavor.
• The baking sheet is generously greased with olive oil and oil is also drizzled over the cutlets so they are never dry.
• Oven fried cutlets bake at a higher temperature (400 degrees F) to ensure they brown beautifully.

Which types of squash can be used for making cutlets?

My favorite is butternut squash, which is a winter squash. I opted not to use the lower bulbous part of the squash with the seeds in the center only because I wanted round cutlets. However you can use the entire butternut squash if you prefer.

Other varieties of winter squash that may be breaded include delicata or acorn squash, which have the advantage of not requiring peeling.

And of course you may also use summer squash such as green or yellow zucchini.

Ingredient List

• Butternut squash
• Unseasoned breadcrumbs: I prefer seasoning them myself!
• Grated Pecorino Romano cheese: or Parmigiano if you prefer
• Fresh Parsley
• Garlic clove
• Egg
• All-purpose flour
• Olive oil
• Salt and pepper, to taste

The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.

Step by Step Instructions

To slice the butternut squash

• Trim the end of the squash Use a vegetable peeler to remove the tough outer skin on the long narrow part of the squash (the part without the seeds in the center).
• Reserve the remaining squash for soup or other recipes. Or you may use the entire squash if you prefer.
• Slice the squash into 1/4 inch rounds.

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and coat with 2 tbsp. of olive oil.
• Season the breadcrumbs: combine breadcrumbs; grated cheese; finely minced garlic clove; chopped parsley; salt and pepper in a bowl.

• Place flour in a bowl; beat eggs with 1 tbsp. water and a pinch of salt in a third bowl.
• To bread the squash slices: dredge both sides in flour, shaking off the excess.
• Next, dip both sides in the egg wash allowing excess to drip off.
• Finally, coat both sides in the seasoned breadcrumbs and place on the prepared baking sheet.
• Repeat with the remaining squash. Drizzle the remaining olive oil over the cutlets.
• Bake for 30 minutes, flipping the slices halfway, until crisp and golden brown.
• Serve hot.

Recipe Notes

Check out more Italian side vegetable recipes: