How to Cook Delicious Whole Kabocha Squash Gratin

Whole Kabocha Squash Gratin. Kabocha squash looks like a small pumpkin with dark green skin (scroll down for a picture). It's sweet with a slightly nutty taste and its texture is like a cross between a sweet potato and a pumpkin. I have to admit I had never even attempted to cook or bake with it before (it was a little too intimidating for me!) but it found its way into my CSA basket and I had to.

I am thinking of making it again this year too. If there is lots of water coming out of the kabocha after microwaving, I think it will be better to place an. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. You can have Whole Kabocha Squash Gratin using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Whole Kabocha Squash Gratin

1. You need 1 small of sized one Kabocha squash.
2. You need 1 of Frozen seafood mix.
3. Prepare 3 of to 4 slices Bacon.
4. Prepare 1/2 of Onion.
5. You need 1 of more than 10 grams Butter.
6. You need 3 tbsp of Plain flour.
7. It's 300 ml of Milk.
8. It's 1 of cube Soup stock cube.
9. It's 1 of Salt and pepper.
10. It's 1 of Panko.
11. It's 1 of Cheese.

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 […] A whole roasted kabocha squash is a thing of beauty. There's something epic about roasting a whole squash and then slicing giant wedges out of it with a carving knife. After an hour in the oven it slices like buttah, and a gorgeous plume of steam bursts forth as the wedges fall away. A few passes with a spoon to remove the seeds, a swipe of.

Whole Kabocha Squash Gratin step by step

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!.

Cut off stem end of kabocha squash and rest on cut side. Scoop out seeds and stringy innards with a spoon; discard. Place the slices of kabocha squash evenly apart on a baking sheet. You can use a metal or glass baking sheet. Coat the squash with the oil..