Gratin with Bocchan Kabocha Squash
Gratin with Bocchan Kabocha Squash

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, gratin with bocchan kabocha squash. One of my favorites. This time, I’m gonna make it a little bit tasty. 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 popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Gratin with Bocchan Kabocha Squash is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have gratin with bocchan kabocha squash using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Gratin with Bocchan Kabocha Squash:
  1. Prepare 2 Bocchan kabocha squash (Japanese mini pumpkin)
  2. Get 100 grams Ground chicken
  3. Make ready 1 Onion
  4. Get 1 Carrot
  5. Get 2 Potatoes
  6. Take 6 Button mushrooms
  7. Take 1/2 bunch Shimeji mushrooms
  8. Make ready 2 tbsp Flour
  9. Prepare 3 grams Additive-free consomme granules
  10. Take 300 ml Milk
  11. Make ready 4 tbsp Pizza cheese
  12. Get 2 tsp Panko
  13. Make ready 1 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 Gratin with a Japanese twist is the ultra comfort food in cold weather months.

Steps to make Gratin with Bocchan Kabocha Squash:
  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.

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! 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. · Kabocha Squash Salad is a very popular Japanese department store underground floor deli food.

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