for 2 person

Spaetzle

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

How it's done

Spaetzle

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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