© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
These non-traditional schnitzels with a seasonal twist - PUMPKIN would make a delicious Thanksgiving or fall appetizer. The crunchy nutty cheesy coating of the pumpkin schnitzel is a perfect complement to the sweet soft pumpkin inside. They are perfect to eat on its own, but you can dip them with a sour cream sauce or homemade mayonnaise with herbs if desired. I used Hokkaido pumpkin, which doesn’t have be skinned, but butternut, or muscat pumpkin would also great for the recipe.
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- Preheat the oven to 220C/410F. Core the pumpkin, leaving the skin on, and cut into 12 equal-sized slices. Brush each slice with chilli oil.
- Roughly chop the rosemary needles, mix with the ground blanched almonds, grated Parmiginao-Reggiano cheese, mustard powder, salt and pepper in a bowl.
- Turn the pumpkin slices in it, press the breadcrumbs down a little and spread on a baking tray lined with baking paper.
- Bake for approx. 25 minutes on the top half of the oven until crispy and golden brown.
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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38 comments:
Wow it looks delicious. Thanks for sharing.
I invite you to visit my last post. Have a good week!
...a wonderful flavor of the season,
Los veo perfectos como aperitivo y creo que no necesitan ninguna salsa que disfrace su sabor. Bss
What a great addition for Pumpkin season love this!
It sure make a great appetizer. Just nice for the festive season.
Looks great and yummy. I can eat many pieces because I love pumpkin.
I think your recipe is absolutely original and completely delicious
These look so delicious - perfect for this time of year!
Julia x
https://www.thevelvetrunway.com/
buonissima!!!
What a clever and tasty idea. Yum!
What a great idea to make schnitzel from pumpkin. This is a great alternative option. hugs-Erika
It's the season for it and it looks yummy.
this looks sooo delicious, pinning to one of my boards thanks
It looks gorgeous! I would like to try these...
It looks so flavoursome and wonderful to taste
That looks really, really good!
What a great vegetarian schnitzel! Can't wait to give this a try. Looks really interesting and delicious. It's Judee from Gluten Free A-Z Blog
great idea to use pumpkin with schnitzels....
thank you for recipe
Se ven muy ricos y sanos. Lo haré pronto. Te mando un beso.
Oh, boy, I'm imagining biting though that delicious crispy coating into the soft, sweet pumpkin!! YUM!
I love it....original, healthy and with lots of flavors and aroma.......Abrazotes, Marcela
Excelente Angie!!
Apetitoso y fácil.
Muchas gracias.!!
Va mi abrazo.
schnitzel is one of my fave Deutch words LOL I always have a hokkaido in my pantry at this time of the yahre. However I would skip the parmigiano part as the way they make that cheese is too brutal and not vegetarian at all, they use some enzymes taken from lil' calves to make it (criesinconsoleably).
That does look nice and tasty.
Hokkaido is our favourite, too!
What a great idea for holiday appetizers to nibble on, Angie! The holidays are almost here!
Crunchy savory outside coating with soft sweet inside - perfect balance of textures and flavors.
Looks delectable Angie, you share great recipes! Thank you :)
Now there's something different to do with pumpkin! Love the thought of all the different textures this has!
What a unique way to enjoy pumpkin!
What a great idea! Believe it or not, I was thinking about making schnitzel the other day with meat. You have really given me a great idea here.
Looks very vegan, looks very healthy. I loved.
I'll take anything with pumpkin - sign me up!
This is something I would LOVE to try, a low-carb keto-friendly pumpkin bake.
Added this recipe to my list :)
I managed to sign in with my old Noob Cook handle at google. Hope it solves the commenting issue.
Love this idea for a festive treat. I'm now dreaming of that crispy exterior and cream interior. Great recipe Angie.
Choclette x
another tasty idea angie.
Hello angie , i love so much this recipe. Thanks for sharing. Kisses
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