for 4 person

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

How it's done

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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