PROCEDURE

1. Cut the butternut squash into slices of about 1/1.5 cm and remove the skin.
2. In a large nonstick pan, pour the extra virgin olive oil, rosemary sprigs and garlic cloves. Brown for a few minutes.
3. Transfer the pumpkin slices to the pan, sear them for a few minutes on both sides, and then pour in three fingers of water.
4. Close with lid and cook for 15 minutes on high heat. Add a level teaspoon of salt.
5. After the required cooking time, the pumpkin slices will be ready when they appear slightly translucent and can be pierced with a fork.
6. Remove from heat and set aside to cool completely.
7. Now prepare the batter and breading. In a bowl, pour the oatmeal and water and mix with a whisk to make a smooth, somewhat runny cream.
8. In another bowl combine the rice breadcrumbs, cornmeal, parsley, paprika and salt. Mix the ingredients together.
9. Dip each slice of pumpkin into the batter and breading.
10. Bake in the oven with grill functionality for a few minutes until golden brown.