Ingredients:
2 medium potatoes
5 tablespoons butternut squash (finely chopped/ shredded)
Grated cheese
Method:
1. Peel and halve potatoes. Boil them until cooked and soft, drain and allow them to cool.
2. Place your potatoes on a piece of aluminium foil. By using a fork,
3. Sprinkle your chopped butternut squash and grated cheese on your potatoes
4. Give everything a quick stir for an even mix before wrapping up your aluminium foil.
5. Place the foil in your preheated oven of 240 degree Celsius and bake for 20-30 minutes.
6. Leave it to cool before serving.
You may opt for pumpkin or carrot if you could not find butternut squash.
As for cheese, I shredded some from my block of Dutch Reypenaer VSOP. If you have no idea which type of cheese to use, read here. For us, we will just stick to hard cheeses made from pasteurized milk as most cheeses mentioned in the article are not available in Swiss.
I did not pay special attention to the baking time as I was baking other things at the same time. But it should be ready in short time provided that the potatoes were pre-boiled and butternut squash finely chopped/ shredded. Alternatively, you can bake a bigger portion and share it with other family members as afternoon snack.
