1. Grate the potatoes and squash. Place half of the grated vegetables at a time on a clean dishcloth and wring over a sink to drain any liquid. You will obtain about 6 cups (1.5 litres) of grated vegetables.
2. In a bowl, season the grated vegetables generously with salt and pepper.
3. With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
4. In a large non-stick skillet over medium heat, add 2 tbsp of the butter. Using half of the potato mixture, form three 4-inch (10 cm) round pancakes in the skillet, pressing them down slightly. Cover and cook for 5 minutes or until the rösti start to brown around the edges. Gently flip them over and continue to cook, covered for 5 minutes. Transfer to the baking sheet. Repeat with the remaining butter and potato mixture.
5. Top the rösti with the cheese. Bake in the oven for 6 to 8 minutes or until the cheese is golden.
6. Meanwhile, in the same skillet over medium-high heat, brown the bacon with the white parts of the green onions.
7. When ready to serve, add the green parts of the green onions to the bacon mixture. Garnish the rösti with the bacon mixture. Delicious served with salad or grilled meat.

Chef’s tip

All root vegetables and gourds are delicious in a rösti. However, make sure you have enough potato in your mixture to allow the rösti to hold together when cooked.