Spicy Minced Meat Kabocha Casserole for the Holidays

The balance of spices from the nutmeg scented ground meat and cinnamon scented kabocha squash is superb.

Ingredients: 20 cm diameter tart pan

Kabocha squash
1/4 (500 g)
Mixed ground beef and pork
150 g
75 g
1 clove
┌Nutmeg (powdered)
1/2 teaspoon
1/3 teaspoon
└Black pepper (coarsely ground)
To taste
┌Cinnamon (powdered)
1/2 teaspoon
1 teaspoon
1/2 teaspoon
└Black pepper (coarsely ground)
To taste
Whipped cream
60 ml
As needed
Parmesan cheese
As needed
Olive oil
As needed
Pink peppercorns
To taste
To taste


1. Quickly wash the kabocha squash, wrap loosely in plastic wrap without drying it, and microwave at 500 W for 3 minutes to make it easy to cut. Cut into chunks large enough to cut the holly leaves out, loosely wrap in plastic wrap once again, and microwave at 500 W for 5 minutes to make it soft enough to mash.
2. Scrape the kabocha off with a spoon and transfer to a bowl. Mash while it is still hot, and cut about 12 leaves out of the rind with a holly leaf cookie cutter.
3. Finely chop the garlic and onions. Separate the eggs into yolks and whites.
4. Sauté the garlic in 1/2 tablespoon olive oil, add onions once the garlic is aromatic, and slowly sauté over low heat until transparent.
5. Add ground meat, and once the meat has broken up, and season with A. Turn off the heat, and mix in the egg white once it has cooled down a little.
6. Add egg yolks and whipped cream to the kabocha, mix well, and season with B.
7. Layer the ground meat from Step 5 and the kabocha from Step 6 in a gratin or casserole dish in that order, sprinkle panko, Parmesan cheese, and olive oil, place the holly leaves cut from the kabocha rinds on top by pairing 2 together, and line up in a circle.
8. Bake at 220℃ for about 20 minutes until golden brown. Place 2 kernels of pink peppercorns between 2 leaves, sprinkle with parsley, and it is done. Adjust the baking time according to your oven.

Story Behind this Recipe

This is a sure favorite for many with the spices and meat flavor.