Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, gratin with bocchan kabocha squash. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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. Here is how the way you cook that. A healthy and delicious Japenese variety of winter sqaush.

Gratin with Bocchan Kabocha Squash is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Gratin with Bocchan Kabocha Squash is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have gratin with bocchan kabocha squash using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Gratin with Bocchan Kabocha Squash:

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

It has a fluffy texture and a sweet, earthy flavor that can be compared to pumpkin mixed with sweet potato. If you love squash, you'll definitely want to give kabocha a try. And if you find you're often on the fence about squash (like me) you may just find your. Spicy kabocha squash, pecan pesto, honey burrata, sage lemon honey, and savory pepita seeds.

Instructions to make Gratin with Bocchan Kabocha Squash:

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.
6. Ready to serve and ENJOY!

And if you find you're often on the fence about squash (like me) you may just find your. Spicy kabocha squash, pecan pesto, honey burrata, sage lemon honey, and savory pepita seeds. This sandwich is baller, both filling and deeply flavorful. In the spirit of kabocha squash season, I made my own version of a spicy kabocha sandwich. A version that comes together fairly easily at home.

So that’s going to wrap it up with this exceptional food gratin with bocchan kabocha squash recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!