Raclette with squash two ways

Raclette with squash two ways

Total: 45 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / person: 1055 kcal
, Fat: 68 g
, Carbohydrate: 50 g
, Protein: 59 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:

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Diced squash

3 dl apple vinegar
3 dl water
100 g sugar
2 tsp salt
1 star anise
1 clove
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
½ tbsp liquid honey
½ tbsp sugar
2 pinches cayenne pepper
1 pinch cinnamon
2 pinches sea salt


800 g raclette cheese in slices
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How it's done

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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.


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.

Good to know
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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