Whole Kabocha Squash Gratin - squash

Method

• Wrap the kabocha squash tightly with cellophane wrap and microwave.
• You'll scoop out the inside of the kabocha squash, so heat well.
• This time, I heated it for 7 minutes while checking at 700W and then turned it over and heated for another 3 minutes.
• Let the whole thing become soft.
• When it becomes soft, cut off the upper part to make a lid.
• Scoop out the inside and make a container.
• Make the gratin.
• Stir fry the onion and bacon in a pan and add the seafood mix.
• When they are cooked through, throw in the butter.
• When the butter has melted, add flour and stir fry until the flouriness is gone.
• Add milk and a soup stock cube.
• Add the kabocha squash.
• Add the amount you want to add.
• You can also keep the remaining kabocha squash for a salad, too.
• It feels good because you can enjoy it twice with this.
• Adjust the seasoning with salt and pepper and transfer it to the kabocha squash container.
• Sprinkle panko and cheese (I used easy melting parmesan).
• I sprinkled panko and mayonnaise and baked it.
• Bake it in an oven until the cheese melts.
• At my place, I bake it for about 10 minutes at 430F/220C, but you can bake it to your liking.
• Cover it with the lid you made when it is ready.
• Done.
• Here is the Halloween decoration version.
• For 2009, I made this recipe using a white kabocha squash I received.
• The outside was white so I was surprised!