Raclette with squash two ways


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 1055 Kcal, 59g Protein, 50g Carbohydrates, 68g Fat


Ingredients

  • Diced squash
  • 3 dl apple vinegar
  • 100 g sugar
  • 3 dl water
  • 2 tsp salt
  • 1 star anise
  • 1 cloves
  • 1 bay leaf
  • 700 g squash (e.g. Butternut), cut into approx. 1 cm cubes (yields approx. 500 g)
  • 20 g ginger, finely chopped
  • Crunchy pumpkin seeds
  • 4 tbsp pumpkin seeds, coarsely chopped
  • 1 tsp olive oil
  • 0.5 tbsp liquid honey
  • 0.5 tbsp sugar
  • 1 pinch cinnamon
  • 2 pinches cayenne pepper
  • 2 pinches sea salt
  • Raclette
  • 800 g raclette cheese in slices

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Instructions

  • Diced squash

    Bring the vinegar and water to the boil along with the sugar, salt, star anise, clove and bay leaf. Add the squash and ginger, simmer for approx. 15 mins., leave to cool in the liquid.
  • Crunchy pumpkin seeds

    In a bowl, mix the pumpkin seeds with all the other ingredients up to and including the salt. Stir fry the pumpkin seeds in a non-stick frying pan over a medium heat for approx. 5 mins. until the sugar has caramelized, transfer the seeds to a sheet of baking paper, leave to cool.
  • Raclette

    Drain the diced squash. Place the raclette cheese in the raclette pans, top with the diced squash. Melt under a raclette grill for approx. 8 mins., sprinkle with the pumpkin seeds.
  • Tip:

    The diced squash and pumpkin seeds can be prepared the day before. Cover and store the squash in the stock in the fridge. Take the diced squash out of the fridge approx. 1 hr. prior to cooking.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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