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Gratin with Bocchan Kabocha Squash

Gratin with Bocchan Kabocha Squash

I always wanted to make it one time. Make it for Halloween.

Ingredients: 2 servings

Bocchan kabocha squash (Japanese mini pumpkin)
2
Ground chicken
100g
Onion
1
Carrot
1
Potatoes
2
Button mushrooms
6
Shimeji mushrooms
1/2 bunch
Flour
2 tablespoons
Additive-free consomme granules
3 g
Milk
300 ml
Pizza cheese
4 tablespoons
Panko
2 teaspoons
Fresh parsley
as you like

Steps

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.

Story Behind this Recipe

I wanted to make something like this.