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Raclette with squash two ways
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 1055
  • Fat about 68g
  • Carbohydrates about 50g
  • Protein about 59g
This is needed
This is needed for 4 people
Diced squash
  • 3 dl apple vinegar
  • 100 g sugar
  • 3 dl water
  • 2 tsp salt
  • 1 star anise
  • 1 cloves
  • 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
  • 0.5 tbsp liquid honey
  • 0.5 tbsp sugar
  • 1 pinch cinnamon
  • 2 pinches cayenne pepper
  • 2 pinches sea salt
  • 800 g raclette cheese in slices
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And that's how it's done
And that's 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.
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.