When Squash Stands in for Meat

Skip the pumpkin ravioli and make schnitzel instead

Photo: istetiana/Moment/Getty Images

It’s easy for squash — a versatile, hardy, and abundant staple in the autumn and winter — to fall into the same traps, paired with savory sage or fragrant cinnamon.

If you’re already feeling a little worn out on pumpkin spice lattes and cinnamon-and-sugar-rimmed beers, but love squash, here’s an alternative: schnitzel. Why not bread and fry it? This recipe works around the challenges of cutting, breading, and frying enough squash to feed a family by breading cutlets in a way that’s both offbeat and terrific (and weeknight-friendly).

Squash Schnitzel With Fresh Vegetable Relish

Makes: 4 servings
Time: 45 minutes

Ingredients

• ¾ cup cider vinegar
• ¼ cup turbinado sugar
• 1 tablespoon salt, or more as needed
• 1 cucumber, seeded and cut into chunks
• 2 scallions, cut into chunks
• 1 red bell pepper, cored and cut into chunks
• 1 carrot, cut into chunks
• 1 tablespoon chopped fresh tarragon
• 2 cups puffed brown rice cereal or whole…