Recipe: Yummy Gratin with Bocchan Kabocha Squash

Gratin with Bocchan Kabocha Squash. 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 squash is just as tasty, if not more so.

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. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. You can have Gratin with Bocchan Kabocha Squash using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Gratin with Bocchan Kabocha Squash

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

Tender chunks of sweet kabocha, umami mushrooms and macaroni in a. It's best with Japanese pumpkin (kabocha), but I imagine that acorn squash or butternut squash would also be delicious! Serve warm with a light salad–this is a very rich dish! Kabocha squash, chocolate and olive oil make a delicious combination in this cake, adapted from LA's Gjelina restaurant cookbook.

Gratin with Bocchan Kabocha Squash step by step

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..

Quinoa Salad with Gomasio Roasted Kabocha Squash + A Giveaway! I often think of people as a loose set of free floating particles – bear with me for a second. The firm, textured, coarse rind is a dull, deep green mottled with light green spots and pale, uneven stripes. The thick flesh is spongy, dense, and a deep. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.