Gratin with Bocchan Kabocha Squash

Name: Gratin with Bocchan Kabocha Squash
Yield: 2 servings
Cuisine: American
Ingredients: 2 Bocchan kabocha squash (Japanese mini pumpkin); 100 grams Ground chicken; 1 Onion; 1 Carrot; 2 Potatoes; 6 Button mushrooms; 1/2 bunch Shimeji mushrooms; 2 tbsp Flour; 3 grams Additive-free consomme granules; 300 ml Milk; 4 tbsp Pizza cheese; 2 tsp Panko; 1 Fresh parsley

cookpad.japan @cookpad_jp

I wanted to make something like this.

It is better to cut the upper part of the squash barely so that you will have more place to stuff the gratin. By the way, if you make the gratin with the amount of ingredients listed in the recipe, there will be more than enough, so use remaining gratin to make something else. Recipe by ko-zu

I wanted to make something like this.

cookpad.japan @cookpad_jp

I wanted to make something like this.

Saved

Ingredients

2 servings

2Bocchan kabocha squash (Japanese mini pumpkin)
100 gramsGround chicken
1Onion
1Carrot
2Potatoes
6Button mushrooms
1/2 bunchShimeji mushrooms
2 tbspFlour
3 gramsAdditive-free consomme granules
300 mlMilk
4 tbspPizza cheese
2 tspPanko
1Fresh parsley

Saved

Steps

1

Gratin sauce: Cut the onion, carrot and potato into 1 cm pieces. Microwave until soft (reference: 5 minutes in 1000 W). Heat a pot with butter and add ground chicken, onion, carrot, potato, shimeji mushrooms, button mushrooms and saute.
2

When the pot contents have wilted, add flour and continue sautéing. Add milk a little at a time and mix well as you add milk. Add consomme granules and when the sauce has thickened, it is done.
3

Wash the kabocha squash, wrap in plastic wrap while it is still moist and microwave until softened (reference: 5 minutes in 1000 W). Be careful not to heat it up too much.
4

Cut about 1/4 of the upper part of the squash and scoop out the seeds inside.
5

Stuff the gratin in the squash and sprinkle cheese, panko and parsley and bake it in an oven until browned.