Best Kabocha Gratin Recipes

Kabocha Gratin image

Provided by Ziggy_Star

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 medium onion, finely sliced
4 tablespoons all-purpose flour
1 3/4 cups milk (skim is fine, the dish will be less rich)
2 chicken stock cubes, crushed (vegetable stock cubes are also fine)
1/4 teaspoon fresh ground black pepper
1/2 large Japanese pumpkin, remove skin and seeds and slice into bite sized chunks
1 cup broccoli, chopped (optional)
1/2 cup mozzarella cheese, shredded

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 image

Provided by Food Network Kitchen

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)

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.