Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, gratin with bocchan kabocha squash. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Gratin with Bocchan Kabocha Squash is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Gratin with Bocchan Kabocha Squash is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have gratin with bocchan kabocha squash using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Gratin with Bocchan Kabocha Squash:
- Get 2 Bocchan kabocha squash (Japanese mini pumpkin)
- Prepare 100 grams Ground chicken
- Get 1 Onion
- Take 1 Carrot
- Make ready 2 Potatoes
- Take 6 Button mushrooms
- Make ready 1/2 bunch Shimeji mushrooms
- Get 2 tbsp Flour
- Make ready 3 grams Additive-free consomme granules
- Make ready 300 ml Milk
- Get 4 tbsp Pizza cheese
- Get 2 tsp Panko
- Prepare 1 Fresh parsley
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 creamy béchamel sauce, topped off with panko breadcrumbs and baked until crispy golden. It will have everyone begging for more! It's best with Japanese pumpkin (kabocha), but I imagine that acorn squash or butternut squash would also be delicious!
Steps to make Gratin with Bocchan Kabocha Squash:
- 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.
Serve warm with a light salad–this is a very rich dish! Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. 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.
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