Spicy Minced Meat Kabocha Casserole for the Holidays

Name: Spicy Minced Meat Kabocha Casserole for the Holidays
Yield: 8 servings
Cuisine: American
Ingredients: 1/4 Kabocha squash; 150 grams Mixed ground beef and pork; 75 grams Onion; 1 clove Garlic; 1 Egg; 1/2 tsp ┌Nutmeg (powdered); 1/3 tsp │Salt; 1 └Black pepper (coarsely ground); 1/2 tsp ┌Cinnamon (powdered); 1 tsp │Honey; 1/2 tsp │Salt; 1 └Black pepper (coarsely ground); 60 ml Whipped cream; 1 Panko; 1 Parmesan cheese; 1 Olive oil; 1 Pink peppercorns; 1 Parsley

cookpad.japan @cookpad_jp

This is a sure favorite for many with the spices and meat flavor.

This is really cute if you decorate with pink peppercorns as holly berries. Recipe by ochikeron

This is a sure favorite for many with the spices and meat flavor.

This is really cute if you decorate with pink peppercorns as holly berries. Recipe by ochikeron

cookpad.japan @cookpad_jp

This is a sure favorite for many with the spices and meat flavor.

This is really cute if you decorate with pink peppercorns as holly berries. Recipe by ochikeron

This is a sure favorite for many with the spices and meat flavor.

This is really cute if you decorate with pink peppercorns as holly berries. Recipe by ochikeron

Saved

Ingredients

8 servings

1/4Kabocha squash
150 gramsMixed ground beef and pork
75 gramsOnion
1 cloveGarlic
1Egg
A
1/2 tsp┌Nutmeg (powdered)
1/3 tsp│Salt
1└Black pepper (coarsely ground)
B
1/2 tsp┌Cinnamon (powdered)
1 tsp│Honey
1/2 tsp│Salt
1└Black pepper (coarsely ground)
60 mlWhipped cream
1Panko
1Parmesan cheese
1Olive oil
1Pink peppercorns
1Parsley

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Steps

1

Quickly wash the kabocha squash, wrap loosely in plastic wrap without drying it, and microwave at 500 W for 3 minutes to make it easy to cut. Cut into chunks large enough to cut the holly leaves out, loosely wrap in plastic wrap once again, and microwave at 500 W for 5 minutes to make it soft enough to mash.
2

Scrape the kabocha off with a spoon and transfer to a bowl. Mash while it is still hot, and cut about 12 leaves out of the rind with a holly leaf cookie cutter.
3

Finely chop the garlic and onions. Separate the eggs into yolks and whites.
4

Sauté the garlic in 1/2 tablespoon olive oil, add onions once the garlic is aromatic, and slowly sauté over low heat until transparent.
5

Add ground meat, and once the meat has broken up, and season with A. Turn off the heat, and mix in the egg white once it has cooled down a little.
6

Add egg yolks and whipped cream to the kabocha, mix well, and season with B.
7

Layer the ground meat from Step 5 and the kabocha from Step 6 in a gratin or casserole dish in that order, sprinkle panko, Parmesan cheese, and olive oil, place the holly leaves cut from the kabocha rinds on top by pairing 2 together, and line up in a circle.
8

Bake at 220℃ for about 20 minutes until golden brown. Place 2 kernels of pink peppercorns between 2 leaves, sprinkle with parsley, and it is done. Adjust the baking time according to your oven.