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.
When squash is tender, remove saucepan from heat.
You can have Halloween Kabocha Squash Gratin using 13 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Halloween Kabocha Squash Gratin
- Prepare 1 of Kabocha squash.
- You need 1 of A Halloween Forest (refer to Step 3).
- Prepare of Kabocha Gratin.
- You need 25 small of Shrimp.
- It's 1 of Chicken meat.
- Prepare 1 of Onion.
- It's 1 can of White mushrooms.
- Prepare 1 of Consomme soup stock cube.
- It's 40 of to 50 grams Butter.
- Prepare 40 of to 50 grams White flour.
- Prepare 500 of to 600 ml Milk.
- It's 100 grams of Macaroni (optional).
- It's 1 of Salt and pepper.
Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Bake gratin until crumbs are toasty and brown and sausages are cooked through (you. This butternut squash gratin is delicious and nutritious and quite simple to make! Shredded Cabot Sharp Cheddar (or Cabot Garlic & Herb Cheddar ) combines with winter squash (such as Butternut, Buttercup, Hubbard or Kabocha), breadcrumbs, chopped onions, chicken broth, thyme, onions and.
Halloween Kabocha Squash Gratin step by step
- 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)..
- Cut the top part off and scoop out the inside with a spoon..
- [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..
- 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..
- [To make the kabocha gratin] Microwave the scooped-out flesh from Step 2..
- Melt butter in a pot, sauté the shrimp and chicken cut into desired sizes, add the thinly sliced onions, then the mushrooms..
- Once the onions are tender, remove the pot from heat, add flour, then mix thoroughly with a spatula..
- Mix in milk a little at a time, stirring in as you go, then add a consomme cube..
- 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..
- Add the kabocha from Step 5 and the gratin is finished. You can also add cooked macaroni at this stage..
- 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.).
This best-ever kabocha squash salad is tossed with a sweet and savory chile and pumpkin seed dressing and bitter greens. Get the recipe at Food & Wine. Bitter greens are the perfect foil for the sweet, caramelized kabocha squash in this hearty, festive salad from Jessica Koslow of Sqirl in Los. I used Kabocha squash from Trader Joe's in place of the butternut (what I had on hand), raw kale, no sage, and breadcrumbs. Butternut-Squash and Kale Gratin. this link is to an external site that may or may not.
