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Squash with raclette filling
45 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 556
  • Fat about 37g
  • Carbohydrates about 33g
  • Protein about 25g
This is needed
This is needed for 4 people
To prepare the squash
  • 0.5 tsp salt
  • 2 squash (butternut, each approx. 800 g)
  • 2 bratwurst
  • 1 onions
  • 200 g leaf spinach
  • 1 tbsp olive oil
  • 1 dl meat bouillon
  • 100 g crème fraîche
  • salt and pepper to taste
To roast
  • 200 g raclette cheese
  • Apron, baking paper, Baking tray, Bowl, Frying pan, Knife, Measuring cup, Oven mitts, Teaspoon, Timer, Cutting board, Kitchen scales, Apple corer
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And that's how it's done
And that's 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.
Cut open the sausage lengthwise, remove the sausage meat from the skin and tear apart. Finely chop the onion, roughly chop the spinach.
Heat the oil in a frying pan. Brown 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. Cut the cheese into cubes. Remove the squash from the oven, top with the cheese, cook for a further 15 mins.

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