This is one of my favorite fall meals because it is quick, easy and all the ingredients are readily available this time of year at the farmers market. Most of all, I enjoy experimenting with all the different types of wonder artisan and farmstead cheeses and charcuterie. Or try switching out the spinach for something a little tangier like fall mustard greens. Or give your squash an Asian flair with toasted sesame oil and ginger. Any way you choose, humanely-raised rose veal cutlets make a quick and delicious meal.
Stuffed Veal Cutlets with Roasted Winter Squash
Prep time - 30 minutes
- 2 veal cutlets
- 1 small winter squash, such as butternut or acorn, peeled, cut into 1.5 inches thick pieces
- salt and freshly ground black pepper
- 1 tablespoon fresh rosemary
- 1 teaspoon maple syrup or honey
- 2 slices cured ham
- 8 spinach leaves, trimmed, washed, dried
- 2 ounces artisan cheese, sliced
- 2 tablespoons olive oil
- Preheat oven to 400 °F.
- Toss squash with one tablespoon olive oil, salt, pepper, maple syrup and rosemary.
- Line a baking tray with non-stick baking paper.
- Arrange the squash on prepared tray. Bake on top shelf of preheated oven for 20 minutes or until golden brown and tender.
- Meanwhile, place a piece of veal on a clean work surface.
- Top with a slice of cured ham, four spinach leaves and a slice of cheese.
- Fold over to enclose filling and secure with a toothpick. Repeat with the remaining veal, ham, spinach and cheese.
- Heat the oil in a large non-stick frying pan over medium high heat.
- Add veal and cook for 2-3 minutes each side or until brown. Transfer to a baking tray and cover with foil.
- Bake in oven for a further 5 minutes or until hot. Remove from oven.
- Place veal on serving plates and serve with winter squash.