Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Lemon grater
Oven mitts
Paring knife
Peeler
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
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 .
Fries
Peel the squash, cut in half, scrape out the seeds using a tablespoon, cut the squash into sticks approx. 8 mm thick.
Marinade
Finely chop the rosemary, place in a bowl with the semolina and all the other ingredients up to and including the salt, mix. Add the squash sticks, mix, spread on a baking tray lined with baking paper.
Bake
Approx. 10 mins. in the centre of an oven preheated to 220 °C.
Dip
Grate the zest of the lime, place in a small bowl. Add the crème fraîche and mustard, mix, season with salt. Serve the dip with the squash fries.</kids
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