for 4 person

Toppings

2 tbsp	white balsamic vinegar
¼ tsp	salt
200 g	squash (e.g. butternut, cut into slices 3 mm thick)
1	green apple *-*

Raclette

600 g	raclette cheese in slices
2 sprig	sage leaves, cut into thin slices
2 tbsp	pumpkin seeds

How it's done

Toppings

Bring the balsamic and salt to the boil in a pan, add the squash, remove the pan from the heat, cover and leave to infuse for approx. 10 mins. Add the apple slices and leave to infuse for approx. 5 mins.

Raclette

Place the cheese slices in the raclette pans. Place the squash and apple slices on top, sprinkle with the sage and pumpkin seeds. Melt the cheese under a raclette grill for approx. 8 mins.

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