Oven-Baked Raclette: This Tender Butternut Squash Is a Change from Traditional Potatoes

The recipe replaces the potatoes in raclette with oven-roasted butternut squash filled with raclette cheese, garlic and ham. Bake the scored squash halves at 180°C until tender, tuck cheese between the slices, then grill for about three minutes until melted and golden. The dish is served with thick cream and chives and uses olive oil, fleur de sel and pepper.