Butternut Squash Schnitzel
[Vegan]

To Make the Schnitzel:

1. Preheat the oven to 390°F.
2. Cut the squash in half and separate the slim part from the round part. For this recipe, only used the slim part of the butternut squash. Do not discard the rest of the squash — use it to make something new. Slice the slim part into even filets.
3. Combine the flour with the garlic, onion, paprika, salt, and cayenne pepper on a flat dish and whisk together. Then, add the milk and a splash of lemon juice and whisk together until a batter forms. In a separate dish, mix together the popped amaranth and bread crumbs.
4. Take each filet and coat them first in the batter and the in the amaranth/bread crumb mix. Then, lay them out on a baking tray lined with parchment paper. Bake for about 15-20 minutes on each side.

To Make the Sauce:

1. Quick-soak the cashews by letting them sit in boiling water for around 15-20minutes. 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.