Recipe: Yummy Whole Kabocha Squash Gratin

Whole Kabocha Squash Gratin. 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. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima.

Both butternut and kabocha squash provide lots of vitamin A and C to bolster your immune system, especially important during cold and flu season. Kabocha squash is just as tasty, if not more so. Both are very versatile, able to be used in casseroles, breads, muffins, and creamy soups. You can cook Whole Kabocha Squash Gratin using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Whole Kabocha Squash Gratin

1. Prepare of sized one Kabocha squash.
2. Prepare of Frozen seafood mix.
3. Prepare of to 4 slices Bacon.
4. You need of Onion.
5. You need of more than 10 grams Butter.
6. It’s of Plain flour.
7. You need of Milk.
8. You need of cube Soup stock cube.
9. You need of Salt and pepper.
10. Prepare of Panko.
11. You need of Cheese.

Kabocha squash is is that for me- I just can't get enough of it! Remove from oven and cool completely, or at least until easy to handle. The firm, textured, coarse rind is a dull, deep green mottled with light green spots and pale, uneven stripes. The thick flesh is spongy, dense, and a deep.

Whole Kabocha Squash Gratin instructions

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 is my squash of love, and I've been wondering how to do it without oil. Not that I used a lot, but I've cut it out completely now I can't wait to try this. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. This versatile winter squash will soon become While available year round, kabocha squash's true season is late summer to early fall. Look for it at Whole Foods, Trader Joe's, your local Asian.