Kabocha Gratin Recipes
KABOCHA GRATIN
I first had this recipe during school lunch at the school I work at in Japan. Even the pickiest of students love this! I asked the nutritionist for the recipe and it soon became a fall and winter staple in my household! It's best with Japanese pumpkin (kabocha), but I imagine that acorn squash or butternut squash would also be delicious!
Provided by Ziggy_Star
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F.
- Place chopped pumpkin in a microwave safe-dish and cover with a wet paper towel. Microwave on high for 5 minutes.
- Melt butter in a large pan, add onions and cook over medium heat until transparent.
- Add flour and mix for 15 seconds, slowly add milk, crushed stock cubes and black pepper and cook over medium for 4 minutes.
- Add Japanese pumpkin (kabocha) and stir for five minutes. If desired, add chopped broccoli at this time.
- Pour into a glass casserole dish or gratin dish and bake 25-30 minutes or until cheese is golden brown and pumpkin is soft.
- Serve warm with a light salad--this is a very rich dish!
Nutrition Facts : Calories 204.6, Fat 13, SaturatedFat 8, Cholesterol 41.6, Sodium 768.1, Carbohydrate 14.2, Fiber 0.7, Sugar 1.3, Protein 8.1
SQUASH GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
- Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
- Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
- How to break down butternut squash:
- Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
- Hold the squash against your body and remove the skin with a vegetable peeler; chop.
- How to break down kabocha squash:
- Quarter the squash with a chef's knife, then scoop out the seeds.
- Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
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13 DELICIOUS KABOCHA SQUASH RECIPES TO MAKE THIS SEASON
From justonecookbook.com
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Published Oct 30, 2024
Estimated Reading Time 6 mins
- Kabocha Squash Soup. Soup is mandatory when kabocha squash is in season. This kabocha squash soup requires just a few simple ingredients. It’s rich and creamy yet so good for you.
- Kabocha Salad. Sweet golden kabocha is boiled and mashed until fork-tender, and then combined with sliced cucumber, crispy bacon, and tossed with creamy Japanese mayo.
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- Japanese Roasted Kabocha Squash. Thinly sliced and oven-baked until slightly charred and fork-tender, these roasted kabocha squash are possibly the easiest way to enjoy the seasonal gem.
- Kabocha Pork Stir Fry. Cut any leftover squash into thin slices and make this stir fry for a quick and protein-rich weeknight dinner. Seasoned with a sweet and spicy sauce called gochujang (Korean hot pepper paste), it is not-your-typical-stir-fry but a bold and robust meal to serve with steamed rice.
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