Gratin with Bocchan Kabocha Squash. 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.
Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. Tender chunks of sweet kabocha, umami mushrooms and macaroni in a. Nowdays, you should can boil Gratin with Bocchan Kabocha Squash using 13 ingredients and 5 steps. Here is how the way you cook that.
Ingredients of Gratin with Bocchan Kabocha Squash
- It’s 2 of Bocchan kabocha squash (Japanese mini pumpkin).
- It’s 100 grams of Ground chicken.
- Prepare 1 of Onion.
- It’s 1 of Carrot.
- Prepare 2 of Potatoes.
- Prepare 6 of Button mushrooms.
- Prepare 1/2 bunch of Shimeji mushrooms.
- It’s 2 tbsp of Flour.
- You need 3 grams of Additive-free consomme granules.
- You need 300 ml of Milk.
- Prepare 4 tbsp of Pizza cheese.
- You need 2 tsp of Panko.
- You need 1 of Fresh parsley.
Make Food Network Magazine's Squash Gratin in a few easy steps. Hold the squash against your body and remove the skin with a vegetable peeler; chop. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha.
Gratin with Bocchan Kabocha Squash step by step
- 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..
- 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..
- 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..
- Cut about 1/4 of the upper part of the squash and scoop out the seeds inside..
- Stuff the gratin in the squash and sprinkle cheese, panko and parsley and bake it in an oven until browned..
If not, let us introduce you. When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Transfer entire mixture to a medium Bake gratin until crumbs are toasty and brown and sausages are cooked through (you can insert an instant-read thermometer into center of sausage. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.