Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, easy kabocha squash au gratin. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Easy Kabocha Squash au Gratin is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Easy Kabocha Squash au Gratin is something which I’ve loved my entire life. They’re nice and they look wonderful.
From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. This Kabocha Squash Soup Recipe (Japanese Pumpkin Soup) is seasoned with ginger, coconut milk, + red Thai curry paste for the win! Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months.
To get started with this particular recipe, we have to prepare a few ingredients. You can have easy kabocha squash au gratin using 8 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Easy Kabocha Squash au Gratin:
- Make ready 1/2 Kabocha squash
- Prepare 1 Onion
- Get 20 grams Butter
- Make ready 4 tbsp Flour
- Make ready 600 ml Milk
- Make ready 1 dash Salt and pepper
- Get 2 Soup stock cube
- Get 1 Natural cheese
It is a winter squash, harvested in the late summer or early fall. It's easy to overlook the less flashy winter squash hiding in the vegetable displays of your local market. Even if you do notice the pale pink butternut squash Both butternut and kabocha squash provide lots of vitamin A and C to bolster your immune system, especially important during cold and flu season. Kabocha tempura is thinly sliced kabocha squash coated in a light batter and deep fried to crisp perfection.
Instructions to make Easy Kabocha Squash au Gratin:
- Cut the kabocha into bite-sized chunks, then microwave for 4-5 minutes.
- Thinly slice the onion, then gently sauté in the frying pan with butter.
- Once the onions have fully cooked, mix in a little flour at a time.
- Add the milk in portions and mix well after each incorporation until it is your desired consistency.
- Add the salt, pepper, and soup stock cubes.
- Add the kabocha and simmer a bit until creamy. If you break up the kabocha with a wooden spatula, you'll be able to speed up the process a bit.
- Pour into a heatproof container and top with cheese and panko (I didn't have panko when I made the one shown in the photo, so I crumbled up some bread instead).
- The inside is already cooked, so just watch it in the oven and take it out when the surface has browned. I baked it at 200℃ for 10 minutes.
- I bought a new baking dish and tried out this kabocha squash gratin! The surface is crispy and delicious!
- Here's the Halloween version! I added macaroni to it.
Even if you do notice the pale pink butternut squash Both butternut and kabocha squash provide lots of vitamin A and C to bolster your immune system, especially important during cold and flu season. Kabocha tempura is thinly sliced kabocha squash coated in a light batter and deep fried to crisp perfection. It's served with a dipping sauce. The easiest way to cut a whole kabocha squash is to slice off the bottom and top first, to create a flat surface on the bottom for stability, and easy entry. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.
So that’s going to wrap this up with this special food easy kabocha squash au gratin recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
