Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Frying pan
Knife
Measuring cup
Oven mitts
Teaspoon
Timer
Cutting board
Kitchen scales
Apple corer
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare the squash
Halve the squash lengthwise, remove the seeds. Scoop out the flesh using a melon baller, leaving a border of approx. 1 cm. Salt the squash halves. Finely chop the squash flesh.
Filling
Cut open the sausage lengthwise, remove the sausage meat from the skin and tear apart. Finely chop the onion, roughly chop the spinach.
Heat the oil in a frying pan. Brown the sausage meat for approx. 5 mins., remove. Sauté the onion in the same pan. Add the squash flesh and cook for approx. 5 mins. Add the spinach, allow to wilt. Add the stock and crème fraîche, simmer for approx. 5 mins., return the sausage meat to the pan, season. Spoon the filling into the squash halves, place the squash on a baking tray lined with baking paper.
To roast
Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Cut the cheese into cubes. Remove the squash from the oven, top with the cheese, cook for a further 15 mins.
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