Easiest Way to Make Delicious Halloween Kabocha Squash Gratin

Halloween Kabocha Squash Gratin. Kabocha is a Japanese squash or pumpkin. So what better way to celebrate Halloween then with a stuffed kabocha jack-o-lantern! This recipe is sure to please.

Kabocha squash has a pale green rind and light orange flesh. Substitute butternut squash or pumpkin if you have trouble finding kabocha. Prepare the gratin a day ahead and refrigerate; store the breadcrumb topping separately. You can have Halloween Kabocha Squash Gratin using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Halloween Kabocha Squash Gratin

1. You need of Kabocha squash.
2. You need of A Halloween Forest (refer to Step 3).
3. You need of Kabocha Gratin.
4. It’s of Shrimp.
5. It’s of Chicken meat.
6. You need of Onion.
7. It’s of White mushrooms.
8. Prepare of Consomme soup stock cube.
9. Prepare of to 50 grams Butter.
10. Prepare of to 50 grams White flour.
11. You need of to 600 ml Milk.
12. It’s of Macaroni (optional).
13. You need of Salt and pepper.

Recipe courtesy of Food Network Kitchen. Both butternut and kabocha squash provide lots of vitamin A and C to bolster your immune system, especially important during cold and flu season. So head to your local farmer's market and pick up some butternut and kabocha squash for the recipe I am sharing with you. I love putting grains in my salad.

Halloween Kabocha Squash Gratin step by step

1. 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)..
2. Cut the top part off and scoop out the inside with a spoon..
3. [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..
4. 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..
5. [To make the kabocha gratin] Microwave the scooped-out flesh from Step 2..
6. Melt butter in a pot, sauté the shrimp and chicken cut into desired sizes, add the thinly sliced onions, then the mushrooms..
7. Once the onions are tender, remove the pot from heat, add flour, then mix thoroughly with a spatula..
8. Mix in milk a little at a time, stirring in as you go, then add a consomme cube..
9. 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..
10. Add the kabocha from Step 5 and the gratin is finished. You can also add cooked macaroni at this stage..
11. 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.).

It turns a light side dish into a hearty main course. · Stuffed with sweet kabocha squash and miso eggplant, these Japanese dumplings Oyaki are popular · We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. Kabocha squash has the richest color, thickest peel and deepest flavor. This is a favorite for roasting because the dense flesh doesn't fall apart as fast as Acorn squash is also best for baking. It has thick peel, low water content and a mild, barely sweet flavor. This squash is great prepared same as.