Spaetzle with squash and chestnuts

Spaetzle with squash and chestnuts

Total: 25 min. | Active: 25 min.
Nutritional value / people: 600 kcal


2 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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1 tbsp olive oil
200 g squash, cut into cubes
200 g frozen peeled chestnuts, defrosted
¼ tsp salt
a little pepper
1 dl vegetable bouillon
250 g spätzle egg noodles

To serve

80 g Graubünden mountain cheese, coarsely grated
1 tbsp chives, finely chopped
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How it's done

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Heat the oil in a pan. Sauté the squash for approx. 2 mins. Add the chestnuts and cook over a medium heat for a further 3 mins., season. Pour in the stock, bring to the boil. Add the spaetzle, cover and simmer for approx. 5 mins.

To serve

Mix in the cheese and sprinkle with chives.


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