Butternut Hasselback with Raclette Cheese

Ingredients

• 1 Butternut squash (Large)
• Olive oil (A drizzle for the squash and a drizzle for the cream)
• Fleur de sel (To season the squash and cream, to taste)
• Pepper (To season the squash and cream, to taste)
• Garlic (The description indicates adding it to the dish; quantity unspecified)
• Water (A small amount in the bottom of the dish)
• 400 g Raclette cheese (Cut into pieces; variety of your choice)
• 4 tranches Ham
• 200 g Heavy cream
• Fresh chives (Finely snipped; quantity unspecified)

Steps

1. 1

   Peel the butternut squash. Trim the ends, cut it in half lengthwise, and remove the seeds.

2. 2

   Place the halves in an ovenproof dish. Make evenly spaced cuts along the entire length, without cutting all the way through, to create the Hasselback effect.

3. 3

   Drizzle the squash with olive oil, then season with fleur de sel and pepper.

4. 4

   Add a little garlic and a small amount of water to the dish, as indicated in the description.

5. 5

   Bake for approximately 45 minutes at 180 °C, until the squash is tender and roasted.

6. 6

   Meanwhile, cut the raclette cheese into pieces.

7. 7

   Generously tuck the cheese pieces between the cuts in the squash.

8. 8

   Place the dish under the broiler for approximately 3 minutes, just long enough to melt and lightly brown the cheese.

9. 9

   Mix the heavy cream with the finely snipped chives. Add a drizzle of olive oil, fleur de sel, and pepper.

10. 10

    Remove the squash from the oven, then add the ham and chive cream.

11. 11

    Return everything under the broiler for approximately 2 minutes.

12. 12

    Serve immediately while the cheese is still runny.

Notes

The text does not specify the quantities of olive oil, garlic, water, fleur de sel, pepper, or chives. The type of raclette cheese is up to you.

Nutrition per serving

• main course
• French
• comforting
• oven-baked
• gratinated
• autumn