Whole Kabocha Squash Gratin
Whole Kabocha Squash Gratin

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, whole kabocha squash gratin. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. You can keep the gratin simple with just kabocha or kabocha and macaroni, but I like throwing in some king I substituted butternut squash and delicata squash, cremini mushrooms, and fideo as I had all of these. How to safely and easy cut whole KABOCHA squah and preservative method.

Whole Kabocha Squash Gratin is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Whole Kabocha Squash Gratin is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have whole kabocha squash gratin using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Whole Kabocha Squash Gratin:
  1. Prepare 1 small sized one Kabocha squash
  2. Prepare 1 Frozen seafood mix
  3. Get 3 to 4 slices Bacon
  4. Get 1/2 Onion
  5. Take 1 more than 10 grams Butter
  6. Get 3 tbsp Plain flour
  7. Take 300 ml Milk
  8. Make ready 1 cube Soup stock cube
  9. Get 1 Salt and pepper
  10. Get 1 Panko
  11. Make ready 1 Cheese

Kabocha squash, otherwise known as the Japanese pumpkin, is a green winter squash from the Cucurbita maxima family. It needs room for the vine to spread out and space for the squash to bloom and develop. 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.

Instructions to make Whole Kabocha Squash Gratin:
  1. Wrap the kabocha squash tightly with cellophane wrap and microwave. You'll scoop out the inside of the kabocha squash, so heat well.
  2. This time, I heated it for 7 minutes while checking at 700W and then turned it over and heated for another 3 minutes. Let the whole thing become soft.
  3. When it becomes soft, cut off the upper part to make a lid. Scoop out the inside and make a container.
  4. Make the gratin. Stir fry the onion and bacon in a pan and add the seafood mix. When they are cooked through, throw in the butter. When the butter has melted, add flour and stir fry until the flouriness is gone. Add milk and a soup stock cube.
  5. Add the kabocha squash. Add the amount you want to add. You can also keep the remaining kabocha squash for a salad, too. It feels good because you can enjoy it twice with this. Adjust the seasoning with salt and pepper and transfer it to the kabocha squash container. Sprinkle panko and cheese (I used easy melting parmesan).
  6. I sprinkled panko and mayonnaise and baked it.
  7. Bake it in an oven until the cheese melts. At my place, I bake it for about 10 minutes at 430F/220C, but you can bake it to your liking. Cover it with the lid you made when it is ready.
  8. Done.
  9. Here is the Halloween decoration version.
  10. For 2009, I made this recipe using a white kabocha squash I received. The outside was white so I was surprised!

Kabocha squash (pronounced kah-bow-cha) looks like a smallish green pumpkin. It has a thick green skin and orange flesh. The flavor is similar to other Keep whole, uncut squash in a cool, dry place. It will keep for as long as three months. Once cut and cooked, cover kabocha squash tightly and.

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