Squash with raclette filling

Squash with raclette filling

45 Min. Active
1 hr 30 Min. Total
556 kcal per person
Nutritional value / person: Fat: 37 g, Carbohydrate: 33 g, Protein: 25 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Frying pan
  • Knife
  • Measuring cup
  • Oven mitts
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales
  • Apple corer

Ingredients

4 people

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

To prepare the squash

2 squash (butternut, each approx. 800 g)
½ tsp salt

Filling

2 bratwurst
1 onion
200 g leaf spinach
1 tbsp olive oil
1 dl meat bouillon
100 g crème fraîche
salt and pepper to taste

To roast

200 g raclette cheese

How it's done

The kids can help at the marked areas .

To prepare the squash

2 squash (butternut, each approx. 800 g)
½ tsp salt

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

2 bratwurst
1 onion
200 g leaf spinach

Cut open the sausage lengthwise, remove the sausage meat from the skin and tear apart. Finely chop the onion, roughly chop the spinach.

1 tbsp olive oil
1 dl meat bouillon
100 g crème fraîche
salt and pepper to taste

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

200 g raclette cheese

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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