Easy Kabocha Squash au Gratin
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Easy Kabocha Squash au Gratin

I received some cute, heart-shaped cast-iron casserole dishes, so I prepared kabocha squash au gratin. I tried combining a lot of the steps together since washing dishes is a pain!

The cheese is a little hard to melt, so before putting it into the oven, you can microwave for about a minute.
Add whatever extra fillings you like! Recipe by rira

cookpad.japan

Ingredients

2 servings
  1. 1/2 Kabocha squash
  2. 1 Onion
  3. 20 grams Butter
  4. 4 tbsp Flour
  5. 600 ml Milk
  6. 1 dash Salt and pepper
  7. 2 Soup stock cube
  8. 1 Natural cheese

Method

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    Cut the kabocha into bite-sized chunks, then microwave for 4-5 minutes.

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    Thinly slice the onion, then gently sauté in the frying pan with butter.

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    Once the onions have fully cooked, mix in a little flour at a time.

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    Add the milk in portions and mix well after each incorporation until it is your desired consistency.

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    Add the salt, pepper, and soup stock cubes.

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    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.

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    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).

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    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.

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    I bought a new baking dish and tried out this kabocha squash gratin! The surface is crispy and delicious!

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    Here's the Halloween version! I added macaroni to it.

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