SQUASH GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
JAPANESE SIMMERED KABOCHA
Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha makes a great healthy side dish that is chock-full of nutrients.
Provided by Namiko Chen
Categories Side Dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- In a small saucepan, boil the measured water for the dashi. Once boiling, add the katsuobushi.
- Mix together and turn off the heat. Set aside for 15 minutes. Then, strain the katsuobushi with a fine-mesh sieve. Now you have Katsuo Dashi. Set it aside for now. Reserve the spent katsuobushi to make furikake (rice seasonings).
- Remove the seeds and membrane from the kabocha and microwave it for 2 minutes to soften the outer skin. You can skip microwaving if you have a sharp knife and the strength to cut through the hard kabocha.
- Carefully cut the kabocha into wedges, then equal 2-inch (5 cm) pieces. Remember, we leave the skin on because kabocha skin is edible and nutritious.
- In a large pot, place the kabocha pieces in a single layer, skin side down.
- Add the dashi, sake, and sugar. Tip: Swirl the pot to mix the seasonings so you don't break the kabocha pieces.
- Cook on medium high heat and bring it to a boil.
- Add the soy sauce and salt, and swirl the pot again to mix the seasonings. The cooking liquid should come three-quarters up the sides of the kabocha pieces; if it does not, you can add a little bit of water. Bring it to a boil again.
- Once boiling, turn the heat to medium low to maintain a simmer. Cover with an otoshibuta (drop lid) and cook for 20-30 minutes (depending on the size of your kabocha pieces and how long it takes the skin to cook). You can tell it's done when the orange flesh of the kabocha has tiny, thin cracks near the skin or a bamboo skewer pierces the kabocha easily. If you feel that the liquid is evaporating too fast, you can cover the pot with a pot lid (with the otoshibuta still placed on top of the kabocha).
- Remove from the heat and let the kabocha sit covered with a pot lid until cool, about 30 minutes. This helps the kabocha absorb more flavor as it cools. You can serve it at room temperature or reheat before serving.
Nutrition Facts : Calories 51 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 85 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ROASTED KABOCHA SQUASH
Simple, easy recipe.
Provided by D. Shiznit
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
- Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g
KABOCHA GRATIN
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
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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13 DELICIOUS KABOCHA SQUASH RECIPES TO MAKE THIS SEASON
From justonecookbook.com
Reviews 21Published Sep 28, 2022Estimated Reading Time 6 mins
- Kabocha Squash Soup. Soup is mandatory when kabocha squash is in season. This kabocha squash soup requires just a few simple ingredients. It’s rich and creamy yet so good for you.
- Kabocha Salad. Sweet golden kabocha is boiled and mashed until fork-tender, and then combined with sliced cucumber, crispy bacon, and tossed with creamy Japanese mayo.
- Kabocha Gratin. Kabocha gratin with a Japanese twist is the ultra comfort food in cold weather months. In this recipe, tender chunks of sweet kabocha, umami mushrooms, sweet onion, garlic, and macaroni are cooked in a creamy béchamel sauce, topped off with panko breadcrumbs, and baked until crispy golden.
- Japanese Roasted Kabocha Squash. Thinly sliced and oven-baked until slightly charred and fork-tender, these roasted kabocha squash are possibly the easiest way to enjoy the seasonal gem.
- Kabocha Pork Stir Fry. Cut any leftover squash into thin slices and make this stir fry for a quick and protein-rich weeknight dinner. Seasoned with a sweet and spicy sauce called gochujang (Korean hot pepper paste), it is not-your-typical-stir-fry but a bold and robust meal to serve with steamed rice.
- Kabocha Miso Soup. Hearty and flavorful, this hearty miso soup is filled with sweet kabocha, umami-rich mushrooms, and nutty sesame seeds. It’s vegan, easy to make, and incredibly delicious!
- Kabocha Tempura. Who can resist delicious crispy homemade kabocha tempura? Learn the tips and techniques for best tempura here.
- Simmered Kabocha Squash. Cooked in a savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients like vitamins, beta-carotene, fiber, and antioxidants.
- Vegetarian Japanese Curry. This flavorful vegetarian curry is loaded with colorful vegetables like kabocha squash, eggplant, asparagus, and king oyster mushrooms.
- Kabocha Croquettes. One of the best treats to make with kabocha squash is these crunchy Japanese pumpkin croquettes or kabocha korokke! Crispy on the outside and naturally sweet and savory on the inside, these croquettes are simply irresistible.
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