Squash & raclette open toasties

Squash & raclette open toasties

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


4 people


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

1tbsp olive oil
250g squash (e.g. butternut), diced
2 spring onions incl. green parts, cut into thin rings, greens set aside
½tsp salt
½tsp caraway seeds
1dl apple juice
8slices bread (e.g. Pagnol, approx. 60 g each)
1tbsp coarse-grain mustard
200g raclette cheese with pepper, coarsely grated
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How it's done

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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