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Squash roesti pizza
45 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 389
  • Fat about 17g
  • Carbohydrates about 46g
  • Protein about 13g
This is needed
This is needed for 4 people
Roesti base
  • 600 g squash (e.g. muscade), coarsely grated (approx. 500 g)
  • 5 tbsp fine polenta
  • 250 g mealy potatoes, cooked in their skins, coarsely grated
  • 1 tbsp olive oil
  • 0.5 tsp salt
Topping
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 tsp sugar
  • 100 g squash (e.g. muscade), shaved into thin strips using a peeler
  • 1 tin peeled cherry tomatoes (approx. 400 g)
  • 50 g baby spinach
  • 0.5 tsp salt
  • 1 tbsp olive oil
  • 150 g mozzarella, sliced
  • 1 pinch salt
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And that's how it's done
And that's how it's done
Roesti base
Mix the squash, potatoes, semolina, oil and salt. On a baking tray lined with baking paper, shape the mixture into a round base (approx. 30 cm in diameter).
To bake
Approx. 1 hr. on the bottom shelf of an oven preheated to 220°C.
Topping
Heat the oil in a frying pan. Sauté the shallot. Add the cherry tomatoes, cover and simmer for approx. 15 mins., season, crush with a fork. Spread the sauce over the roesti base. Mix the squash, spinach and oil, season with salt. Top with the mozzarella and vegetables.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220°C.