KABOCHA GRATIN
I first had this recipe during school lunch at the school I work at in Japan. Even the pickiest of students love this! I asked the nutritionist for the recipe and it soon became a fall and winter staple in my household! It's best with Japanese pumpkin (kabocha), but I imagine that acorn squash or butternut squash would also be delicious!
Provided by Ziggy_Star
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
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
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