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 looks like a small pumpkin with dark green skin (scroll down for a picture).

Both are very versatile, able to be used in casseroles, breads, muffins, and creamy soups. When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. You can cook Gratin with Bocchan Kabocha Squash using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Gratin with Bocchan Kabocha Squash

1. Prepare 2 of Bocchan kabocha squash (Japanese mini pumpkin).
2. It’s 100 grams of Ground chicken.
3. It’s 1 of Onion.
4. It’s 1 of Carrot.
5. Prepare 2 of Potatoes.
6. You need 6 of Button mushrooms.
7. It’s 1/2 bunch of Shimeji mushrooms.
8. It’s 2 tbsp of Flour.
9. You need 3 grams of Additive-free consomme granules.
10. Prepare 300 ml of Milk.
11. You need 4 tbsp of Pizza cheese.
12. You need 2 tsp of Panko.
13. You need 1 of Fresh parsley.

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 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. It's best with Japanese pumpkin (kabocha), but I imagine that acorn squash or butternut squash would also be delicious!

Gratin with Bocchan Kabocha Squash instructions

1. 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..
2. 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..
3. 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..
4. Cut about 1/4 of the upper part of the squash and scoop out the seeds inside..
5. Stuff the gratin in the squash and sprinkle cheese, panko and parsley and bake it in an oven until browned..

Serve warm with a light salad–this is a very rich dish! Kabocha squash, chocolate and olive oil make a delicious combination in this cake, adapted from LA's Gjelina restaurant cookbook. Quinoa Salad with Gomasio Roasted Kabocha Squash + A Giveaway! I often think of people as a loose set of free floating particles – bear with me for a second. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more.