Kabocha Gratin Recipes

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SQUASH GRATIN



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.

KABOCHA GRATIN



Kabocha Gratin image

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

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

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