Squash & raclette open toasties
Ingredients
- 1 tbsp olive oil
- 2 spring onions incl. green parts, cut into thin rings, greens set aside
- 250 g squash (e.g. butternut), diced
- 0.5 tsp salt
- 0.5 tsp caraway seeds
- 1 dl apple juice
- 8 slices bread (e.g. Pagnol, approx. 60 g each)
- 1 tbsp coarse-grain mustard
- 200 g raclette cheese with pepper, coarsely grated
Total time: 35m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 556 Kcal, 25g Protein, 64g Carbohydrates, 20g Fat
Ingredients
- 1 tbsp olive oil
- 2 spring onions incl. green parts, cut into thin rings, greens set aside
- 250 g squash (e.g. butternut), diced
- 0.5 tsp salt
- 0.5 tsp caraway seeds
- 1 dl apple juice
- 8 slices bread (e.g. Pagnol, approx. 60 g each)
- 1 tbsp coarse-grain mustard
- 200 g raclette cheese with pepper, coarsely grated
Instructions
- Heat the oil in a pan. Sauté the squash and onions for approx. 5 mins., season. Add the apple juice and briefly bring to the boil.
- Arrange the slices of bread on a baking tray lined with baking paper, drizzle with the juice and brush with mustard. Scatter the cheese and squash over the top. Bake for approx. 15 mins. in the upper half of an oven preheated to 200°C. Sprinkle with the reserved onion greens.
