Easiest Way to Make Perfect Gratin with Bocchan Kabocha Squash

Gratin with Bocchan Kabocha Squash. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. I love taking the kabocha gratin out of the oven with its golden baked cheese still bubbling around the edges. I substituted butternut squash and delicata squash, cremini mushrooms, and fideo as I had all of these.

Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. Tender chunks of sweet kabocha, umami mushrooms and macaroni in a. Make Food Network Magazine's Squash Gratin in a few easy steps. You can have Gratin with Bocchan Kabocha Squash using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Gratin with Bocchan Kabocha Squash

1. Prepare 2 of Bocchan kabocha squash (Japanese mini pumpkin).
2. You need 100 grams of Ground chicken.
3. It's 1 of Onion.
4. Prepare 1 of Carrot.
5. It's 2 of Potatoes.
6. Prepare 6 of Button mushrooms.
7. Prepare 1/2 bunch of Shimeji mushrooms.
8. Prepare 2 tbsp of Flour.
9. You need 3 grams of Additive-free consomme granules.
10. It's 300 ml of Milk.
11. It's 4 tbsp of Pizza cheese.
12. Prepare 2 tsp of Panko.
13. You need 1 of Fresh parsley.

Hold the squash against your body and remove the skin with a vegetable peeler; chop. When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Transfer entire mixture to a medium Bake gratin until crumbs are toasty and brown and sausages are cooked through (you can insert an instant-read thermometer into center of sausage.

Gratin with Bocchan Kabocha Squash instructions

1. Gratin sauce: Cut the onion, carrot and potato into 1 cm pieces. Microwave until soft (reference: 5 minutes in 1000 W). Heat a pot with butter and add ground chicken, onion, carrot, potato, shimeji mushrooms, button mushrooms and saute..
2. When the pot contents have wilted, add flour and continue sautéing. Add milk a little at a time and mix well as you add milk. Add consomme granules and when the sauce has thickened, it is done..
3. Wash the kabocha squash, wrap in plastic wrap while it is still moist and microwave until softened (reference: 5 minutes in 1000 W). Be careful not to heat it up too much..
4. Cut about 1/4 of the upper part of the squash and scoop out the seeds inside..
5. Stuff the gratin in the squash and sprinkle cheese, panko and parsley and bake it in an oven until browned..

Be the first to review this recipe. It's best with Japanese pumpkin (kabocha), but I imagine that acorn squash or butternut squash would also be delicious! 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.