Squash and cheese slices

Squash and cheese slices

20 Min. Active
35 Min. Total
431 kcal per people
vegetarian, lactose-free
Nutritional value / people: Fat: 18 g, Carbohydrate: 45 g, Protein: 21 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
  • Cooking spoon
  • Knife
  • Measuring cup
  • Oven mitts
  • Pan
  • Paring knife
  • Peeler
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales

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

Squash

250 g squash (e.g. butternut)
200 g raclette cheese in slices
1 spring onion
1 tbsp olive oil
½ tsp caraway seeds
½ tsp salt
1 dl apple juice

Bread

8 slices bread

Squash slices

1 tbsp mild mustard

How it's done

The kids can help at the marked areas .

Squash

250 g squash (e.g. butternut)
200 g raclette cheese in slices
1 spring onion

Peel and halve the squash, remove the seeds with a spoon. Cut the squash and cheese into cubes. Cut the spring onion into thin rings.

1 tbsp olive oil
½ tsp caraway seeds
½ tsp salt
1 dl apple juice

Heat the oil in a pan. Sauté the squash and onions for approx. 5 mins., add the caraway seeds, season with salt. Pour in the apple juice, bring to the boil, simmer for approx. 5 mins.

Bread

8 slices bread

Place the bread slices on a baking tray lined with baking paper.

Squash slices

1 tbsp mild mustard

Drizzle the bread with the resulting juice from the squash mixture, spread the mustard on top. Add the cheese cubes and squash mixture.

To bake

Approx. 15 mins. in the upper half of an oven preheated to 200 °C.

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