- Course Main Dishes
- Prep. Time 30 mins
- Cooking Time 25 mins
- Yields 4 servings
Preheat oven to 350°F (180°C).
Cook squash in microwave oven 6-8 minutes or until tender. Mash until a purée texture, add mustard, 1 tbsp (15 ml) of butter and seasonings.
Arrange cutlets on the work surface. Spread purée on each of them. Roll cutlets and fix with toothpicks or tie up with string.
In a skillet, heat oil and melt in 1 tbsp (15 ml) of butter over high heat. Brown the stuffed cutlets 1-2 minutes on each side.
Arrange in an ovenproof plate and season. Bake in oven, uncovered, 12-15 minutes.
Meanwhile, sauté the green onions in skillet for 2 minutes. Deglaze with the broth and honey. Let simmer 3-4 minutes.
Toss cheese with flour, and add it to the sauce. Melt gently, add the milk and adjust seasoning.
Serve the squash-stuffed cutlets topped with the Swiss sauce and accompanied with greens. For a quicker version: serve cooked cutlets on mashed squash and topped with sauce.
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