How to Make Yummy Halloween Kabocha Squash Gratin

Halloween Kabocha Squash Gratin. Tender chunks of sweet kabocha, umami mushrooms and macaroni in a creamy béchamel sauce, topped off with panko breadcrumbs and baked until crispy golden. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. Kabocha is a Japanese squash or pumpkin.

Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become your Kabocha squash has endless savory and sweet applications and takes well to a plethora of cooking methods. Try swapping it into recipes that. You can cook Halloween Kabocha Squash Gratin using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Halloween Kabocha Squash Gratin

1. You need 1 of Kabocha squash.
2. It's 1 of A Halloween Forest (refer to Step 3).
3. It's of Kabocha Gratin.
4. It's 25 small of Shrimp.
5. You need 1 of Chicken meat.
6. It's 1 of Onion.
7. It's 1 can of White mushrooms.
8. It's 1 of Consomme soup stock cube.
9. You need 40 of to 50 grams Butter.
10. Prepare 40 of to 50 grams White flour.
11. Prepare 500 of to 600 ml Milk.
12. Prepare 100 grams of Macaroni (optional).
13. It's 1 of Salt and pepper.

This kabocha pumpkin gratin recipe it sure to surprise and astound for your next autumn or Halloween meal. The key with this recipe is that after making the pumpkin potage-like filling, is to bake the entire dish in the kabocha pumpkin you used. Top it off with some extra veggies and this will make one. Make Food Network Magazine's Squash Gratin in a few easy steps.

Halloween Kabocha Squash Gratin instructions

1. Heat the kabocha in the microwave until it's tender enough to carve with a knife (I microwaved it for 10 minutes, flipped it over and microwaved for another 10 minutes. Depending on the size, 6 minutes each side may be enough)..
2. Cut the top part off and scoop out the inside with a spoon..
3. [To make the Halloween forest] Place the lid upside down and put into the hollowed kabocha. Make a mountain out of mashed potatoes, and stick in stalks of parsley and rosemary..
4. Sculpt a pumpkin out of the scooped-out kabocha flesh. Cut out a carrot hat and lay it on top of a boiled egg jack-o'-lantern. Make a house out of daikon radish and nori seaweed. Construct a gravestone out of konnyaku and cheese. Spread a pavement of nuts and seeds..
5. [To make the kabocha gratin] Microwave the scooped-out flesh from Step 2..
6. Melt butter in a pot, sauté the shrimp and chicken cut into desired sizes, add the thinly sliced onions, then the mushrooms..
7. Once the onions are tender, remove the pot from heat, add flour, then mix thoroughly with a spatula..
8. Mix in milk a little at a time, stirring in as you go, then add a consomme cube..
9. Return the pot to heat and simmer until you reach your desired thickness while stirring with a spatula. Season with salt and pepper to taste..
10. Add the kabocha from Step 5 and the gratin is finished. You can also add cooked macaroni at this stage..
11. Pour the gratin into the kabocha shell from Step 2, after it has cooled down. (If it's too full, the lid will not close, so add more when you bake it in the oven.).

Hold the squash against your body and remove the skin with a vegetable peeler; chop. Kabocha squash, chocolate and olive oil make a delicious combination in this cake, adapted from LA's Gjelina restaurant cookbook. This vegan & GF Roasted Kabocha Squash Soup with Sesame Seeds is a fall soup recipe that embodies the sweet, sour, and salty flavors all at the same time. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses.