Recipe: Tasty Halloween Kabocha Squash Gratin

Halloween Kabocha Squash Gratin. 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. Kabocha is a Japanese squash or pumpkin.

This kabocha pumpkin gratin recipe it sure to surprise and astound for your next autumn or Halloween meal. The key with this recipe is that after making the pumpkin potage-like filling, is to bake the entire dish in the kabocha pumpkin you used. Top it off with some extra veggies and this will make one. You can have Halloween Kabocha Squash Gratin using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Halloween Kabocha Squash Gratin

1. It's 1 of Kabocha squash.
2. It's 1 of A Halloween Forest (refer to Step 3).
3. Prepare of Kabocha Gratin.
4. You need 25 small of Shrimp.
5. Prepare 1 of Chicken meat.
6. Prepare 1 of Onion.
7. Prepare 1 can of White mushrooms.
8. Prepare 1 of Consomme soup stock cube.
9. You need 40 of to 50 grams Butter.
10. Prepare 40 of to 50 grams White flour.
11. Prepare 500 of to 600 ml Milk.
12. You need 100 grams of Macaroni (optional).
13. Prepare 1 of Salt and pepper.

Recipe courtesy of Food Network Kitchen. Both butternut and kabocha squash provide lots of vitamin A and C to bolster your immune system, especially important during cold and flu season. So head to your local farmer's market and pick up some butternut and kabocha squash for the recipe I am sharing with you. Kabocha squash has a pale green rind and light orange flesh.

Halloween Kabocha Squash Gratin step by step

1. Heat the kabocha in the microwave until it's tender enough to carve with a knife (I microwaved it for 10 minutes, flipped it over and microwaved for another 10 minutes. Depending on the size, 6 minutes each side may be enough)..
2. Cut the top part off and scoop out the inside with a spoon..
3. [To make the Halloween forest] Place the lid upside down and put into the hollowed kabocha. Make a mountain out of mashed potatoes, and stick in stalks of parsley and rosemary..
4. Sculpt a pumpkin out of the scooped-out kabocha flesh. Cut out a carrot hat and lay it on top of a boiled egg jack-o'-lantern. Make a house out of daikon radish and nori seaweed. Construct a gravestone out of konnyaku and cheese. Spread a pavement of nuts and seeds..
5. [To make the kabocha gratin] Microwave the scooped-out flesh from Step 2..
6. Melt butter in a pot, sauté the shrimp and chicken cut into desired sizes, add the thinly sliced onions, then the mushrooms..
7. Once the onions are tender, remove the pot from heat, add flour, then mix thoroughly with a spatula..
8. Mix in milk a little at a time, stirring in as you go, then add a consomme cube..
9. Return the pot to heat and simmer until you reach your desired thickness while stirring with a spatula. Season with salt and pepper to taste..
10. Add the kabocha from Step 5 and the gratin is finished. You can also add cooked macaroni at this stage..
11. Pour the gratin into the kabocha shell from Step 2, after it has cooled down. (If it's too full, the lid will not close, so add more when you bake it in the oven.).

Substitute butternut squash or pumpkin if you have trouble finding kabocha. Prepare the gratin a day ahead and refrigerate; store the breadcrumb topping separately. This butternut squash gratin is delicious and nutritious and quite simple to make! Shredded Cabot Sharp Cheddar (or Cabot Garlic & Herb Cheddar) combines with winter squash (such as Butternut, Buttercup, Hubbard or Kabocha), breadcrumbs, chopped onions, chicken broth, thyme, onions and. When squash is tender, remove saucepan from heat.