Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, gratin with bocchan kabocha squash. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Gratin with Bocchan Kabocha Squash is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Gratin with Bocchan Kabocha Squash is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have gratin with bocchan kabocha squash using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Gratin with Bocchan Kabocha Squash:

1. Take 2 Bocchan kabocha squash (Japanese mini pumpkin)
2. Get 100 grams Ground chicken
3. Get 1 Onion
4. Prepare 1 Carrot
5. Prepare 2 Potatoes
6. Prepare 6 Button mushrooms
7. Take 1/2 bunch Shimeji mushrooms
8. Take 2 tbsp Flour
9. Get 3 grams Additive-free consomme granules
10. Take 300 ml Milk
11. Take 4 tbsp Pizza cheese
12. Get 2 tsp Panko
13. Take 1 Fresh parsley

Steps to make Gratin with Bocchan Kabocha Squash:

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.
6. Ready to serve and ENJOY!

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