for 4 person

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 pinch	cayenne pepper
1 pinch	cinnamon
2 pinch	sea salt

Raclette

800 g

raclette cheese in slices

How it's done

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.

Raclette

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.

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