Stuffed squash with raclette cheese

Stuffed squash with raclette cheese

Total: 1 hr 30 Min. | Active: 45 Min.
Nutritional value / person: 558 kcal
, Fat: 38 g
, Carbohydrate: 33 g
, Protein: 25 g

Ingredients

4 people

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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
kochen@bettybossi.ch

To prepare the squash

2 squash (butternut, each approx. 800 g))
½ tsp salt

Filling

1 tbsp olive oil
2 bratwurst, insides removed, roughly chopped
1 onion, finely chopped
200 g leaf spinach, roughly chopped
1 dl meat bouillon
100 g crème fraîche
salt and pepper to taste

To roast

200 g raclette cheese, diced
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How it's done

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To prepare the squash

Halve the squash lengthwise, remove the seeds. Scoop out the flesh using a melon baller, leaving a border of approx. 1 cm. Salt the squash halves. Finely chop the squash flesh.

Filling

Heat the oil in a frying pan. Fry the sausage meat for approx. 5 mins., remove. Sauté the onion in the same pan. Add the squash flesh and cook for approx. 5 mins. Add the spinach, allow to wilt. Add the stock and crème fraîche, simmer for approx. 5 mins., return the sausage meat to the pan, season. Spoon the filling into the squash halves, place the squash on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, sprinkle the cheese on top, cook for a further 15 mins.

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