Easy & Classic Kabocha Squash Gratin

Name: Easy & Classic Kabocha Squash Gratin
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 Onion (sliced); 1/3 Carrot; 1 Green pepper; 1/3 pack Shimeji mushrooms; 2 Chicken tenders; 1 Penne pasta; 1/4 Kabocha squash; 350 ml Low fat milk; 2 Soup stock cubes; 1 dash Black pepper; 1 Cheese; 1 dash Panko; 1 dash Margarine (or butter); 1 dash Flour (cake flour)

cookpad.japan @cookpad_jp

This is a recipe I thought of to use up all of the kabocha squashes that I got.
I recommend this simple recipe as there's no need to cook the flour or make a white sauce but it still comes out beautifully.
It only took me 15 minutes to prepare.

Gratin may have a high-calorie image but this recipe uses low-fat milk, chicken tenders and low-calorie margarine so it's a bit healthier than usual. You can fill this gratin with whatever you like but the kabocha squash helps bind everything together and lets you use less flour to keep things simple. For 2 servings. Recipe by Natsu_u

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1/2Onion (sliced)
1/3Carrot
1Green pepper
1/3pack Shimeji mushrooms
2Chicken tenders
1Penne pasta
1/4Kabocha squash
350 mlLow fat milk
2Soup stock cubes
1 dashBlack pepper
1Cheese
1 dashPanko
1 dashMargarine (or butter)
1 dashFlour (cake flour)

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Steps

1

Melt the margarine in a frying pan and stir-fry the onion, carrots and mushrooms.
2

Cut the chicken tenders into bite sized pieces and add to the pan, along with some firmly cooked penne pasta, and sprinkle with black pepper.
3

Lightly break up the boiled kabocha squash and add it to the pan as well. Stir-fry while mixing it into the cooked ingredients.
4

Dissolve some flour in a pan of milk, then heat the milk up and add the soup stock cubes.
5

Pour the sauce from Step 4 into the frying pan from Step 3 and mix everything together.
6

Sprinkle some cheese and panko over the top and bake in the oven.