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Squash in cheese (lapchi datshi): recipe illustration
Vegetarian

Squash in cheese (lapchi datshi)

Tender pieces of squash coated in a melted cheese sauce with a touch of chili. This mild, generous dish is one of the most loved by Bhutanese families.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

283 kcal per serving

Protein
14.1 g
Carbohydrates
8.9 g
of which sugars
4.2 g
Fat
20.9 g
of which saturated fat
10.2 g
Fiber
1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the squash, remove the seeds and cut the flesh into about 3 cm cubes.
  2. Finely slice the onion and chilies.
  3. Heat the oil in a pot and fry the onion and chilies for 5 minutes.
  4. Add the squash, water and salt, cover and cook for 20 minutes over medium heat, until the squash is very tender.
  5. Lightly mash a few pieces to thicken the juices.
  6. Add the cheese and stir until melted and well combined.
  7. Taste, adjust the seasoning and serve hot.

Variations and tips

Creamier. Add 2 tablespoons of milk at the end of cooking for a smoother texture.

More ideas

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Original Ecomely recipe.