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Squash & raclette open toasties
20 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 556
  • Fat about 20g
  • Carbohydrates about 64g
  • Protein about 25g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 250 g squash (e.g. butternut), diced
  • 2 spring onion incl. green part, cut into thin rings, greens set aside
  • 0.5 tsp salt
  • 0.5 tsp caraway seeds
  • 1 dl apple juice
  • 200 g raclette cheese with pepper, coarsely grated
  • 1 tbsp coarse-grain mustard
  • 8 slices bread (e.g. Pagnol, approx. 60 g each)
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the squash and onions for approx. 5 mins., season. Add the apple juice and briefly bring to the boil.
Arrange the slices of bread on a baking tray lined with baking paper, drizzle with the juice and brush with mustard. Scatter the cheese and squash over the top. Bake for approx. 15 mins. in the upper half of an oven preheated to 200°C. Sprinkle with the reserved onion greens.