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Nutritional Information

Per serving

Calories:
435
Protein:
45 g
Fat:
16 g
Carbohydrates:
25 g

Credit
Recipe courtesy of Dairy Farmers of Canada.

Serves: 4
Prep Time: 30 mins
Cook Time: 25 mins
  1. Preheat oven to 350°F (180°C). Cook squash in microwave oven 6-8 minutes or until tender.
  2. Mash until a purée texture, add mustard, 1 tbsp (15 ml) of butter and seasonings.
  3. Arrange cutlets on the work surface. Spread purée on each of them. Roll cutlets and fix with toothpicks or tie up with string.
  4. 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.
  5. Arrange in an ovenproof plate and season.
  6. Bake in oven, uncovered, 12-15 minutes.
  7. Meanwhile, sauté the green onions in skillet for 2 minutes. De-glaze with the broth and honey.
  8. Let simmer 3-4 minutes.
  9. Toss cheese with flour, and add it to the sauce. Melt gently, add the milk and adjust seasoning.

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