Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, whole kabocha squash gratin. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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. How to safely and easy cut whole KABOCHA squah and preservative method. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima.
Whole Kabocha Squash Gratin is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Whole Kabocha Squash Gratin is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Take sized one Kabocha squash
- Make ready Frozen seafood mix
- Get to 4 slices Bacon
- Prepare Onion
- Get more than 10 grams Butter
- Get Plain flour
- Make ready Milk
- Take cube Soup stock cube
- Make ready Salt and pepper
- Take Panko
- Take 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. 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.
Steps to make Whole Kabocha Squash Gratin:
- Wrap the kabocha squash tightly with cellophane wrap and microwave. You'll scoop out the inside of the kabocha squash, so heat well.
- 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.
- When it becomes soft, cut off the upper part to make a lid. Scoop out the inside and make a container.
- 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.
- 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).
- I sprinkled panko and mayonnaise and baked it.
- 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.
- Done.
- Here is the Halloween decoration version.
- For 2009, I made this recipe using a white kabocha squash I received. The outside was white so I was surprised!
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. Recipe courtesy of Food Network Kitchen. We pair them here with kabocha squash, but butternut or acorn would also work.
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