Squash & raclette open toasties

Squash & raclette open toasties

Total: 35 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 556 kcal
, Fat: 20 g
, Carbohydrate: 64 g
, Protein: 25 g

Ingredients

4 people

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Betty Bossi Koch-Center
kochen@bettybossi.ch

1 tbsp olive oil
250 g squash (e.g. butternut), diced
2 spring onions incl. green parts, cut into thin rings, greens set aside
½ tsp salt
½ 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
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How it's done

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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.

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