Whole Kabocha Squash Gratin
Whole Kabocha Squash Gratin

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

Whole Kabocha Squash Gratin is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Whole Kabocha Squash Gratin is something which I’ve loved my whole life. They’re fine and they look wonderful.

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.

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

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

It will keep for as long as three months. Once cut and cooked, cover kabocha squash tightly and refrigerate for up to. How to safely and easy cut whole KABOCHA squah and preservative method. Kabocha squash is a green Japanese pumpkin that is available year-round.

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 can be roasted or steamed and used just like, or in replace of, other Photo by Whole Foods Market. Of course, no kabocha squash recipe list would be complete without. 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. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.

So that’s going to wrap it up with this exceptional food whole kabocha squash gratin recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!