Gratin with Bocchan Kabocha Squash. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. If you wish to add in some meat to bulk up the casserole, there is no I substituted butternut squash and delicata squash, cremini mushrooms, and fideo as I had all of these handy. Kabocha squash is just as tasty, if not more so.
Break out of your butternut squash rut and give kabocha (a.k.a.
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.
You can cook Gratin with Bocchan Kabocha Squash using 13 ingredients and 5 steps. Here is how you cook that.
Ingredients of Gratin with Bocchan Kabocha Squash
- Prepare 2 of Bocchan kabocha squash (Japanese mini pumpkin).
- Prepare 100 grams of Ground chicken.
- You need 1 of Onion.
- Prepare 1 of Carrot.
- It's 2 of Potatoes.
- You need 6 of Button mushrooms.
- It's 1/2 bunch of Shimeji mushrooms.
- You need 2 tbsp of Flour.
- Prepare 3 grams of Additive-free consomme granules.
- You need 300 ml of Milk.
- It's 4 tbsp of Pizza cheese.
- It's 2 tsp of Panko.
- It's 1 of Fresh parsley.
Try swapping it into recipes that. Make Food Network Magazine's Squash Gratin in a few easy steps. Hold the squash against your body and remove the skin with a vegetable peeler; chop. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.
Gratin with Bocchan Kabocha Squash instructions
- 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..
- 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..
- 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..
- Cut about 1/4 of the upper part of the squash and scoop out the seeds inside..
- Stuff the gratin in the squash and sprinkle cheese, panko and parsley and bake it in an oven until browned..
If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. If not, let us introduce you. This kabocha squash is lightly coated with coconut oil and sea salt and roasted to perfection. The squash pieces taste awesome dipped in Often called a Japanese Pumpkin, kabocha squash is the sweetest winter squash variety that I've found, even sweeter than my other favorite, butternut squash. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima.
