Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, halloween kabocha squash gratin. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Here is how you achieve it. Ingredients of Halloween Kabocha Squash Gratin. Great recipe for Halloween Kabocha Squash Gratin.

Halloween Kabocha Squash Gratin is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Halloween Kabocha Squash Gratin is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook halloween kabocha squash gratin using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Halloween Kabocha Squash Gratin:

1. Get 1 Kabocha squash
2. Prepare 1 A Halloween Forest (refer to Step 3)
3. Take Kabocha Gratin
4. Prepare 25 small Shrimp
5. Take 1 Chicken meat
6. Get 1 Onion
7. Take 1 can White mushrooms
8. Take 1 Consomme soup stock cube
9. Prepare 40 to 50 grams Butter
10. Get 40 to 50 grams White flour
11. Take 500 to 600 ml Milk
12. Make ready 100 grams Macaroni (optional)
13. Get 1 Salt and pepper

I am thinking of making it again this year too. If there is lots of water coming out of the kabocha after microwaving, I think it will be better to place an. Kabocha squash looks like a small pumpkin with dark green skin (scroll down for a picture). It's sweet with a slightly nutty taste and its texture is like a cross between a sweet potato and a pumpkin.

Instructions to make Halloween Kabocha Squash Gratin:

1. Heat the kabocha in the microwave until it's tender enough to carve with a knife (I microwaved it for 10 minutes, flipped it over and microwaved for another 10 minutes. Depending on the size, 6 minutes each side may be enough).
2. Cut the top part off and scoop out the inside with a spoon.
3. [To make the Halloween forest] Place the lid upside down and put into the hollowed kabocha. Make a mountain out of mashed potatoes, and stick in stalks of parsley and rosemary.
4. Sculpt a pumpkin out of the scooped-out kabocha flesh. Cut out a carrot hat and lay it on top of a boiled egg jack-o'-lantern. Make a house out of daikon radish and nori seaweed. Construct a gravestone out of konnyaku and cheese. Spread a pavement of nuts and seeds.
5. [To make the kabocha gratin] Microwave the scooped-out flesh from Step 2.
6. Melt butter in a pot, sauté the shrimp and chicken cut into desired sizes, add the thinly sliced onions, then the mushrooms.
7. Once the onions are tender, remove the pot from heat, add flour, then mix thoroughly with a spatula.
8. Mix in milk a little at a time, stirring in as you go, then add a consomme cube.
9. Return the pot to heat and simmer until you reach your desired thickness while stirring with a spatula. Season with salt and pepper to taste.
10. Add the kabocha from Step 5 and the gratin is finished. You can also add cooked macaroni at this stage.
11. Pour the gratin into the kabocha shell from Step 2, after it has cooled down. (If it's too full, the lid will not close, so add more when you bake it in the oven.)

I have to admit I had never even attempted to cook or bake with it before (it was a little too intimidating for me!) but it found its way into my CSA basket and I had to. Kabocha squash has a pale green rind and light orange flesh. Substitute butternut squash or pumpkin if you have trouble finding kabocha. Prepare the gratin a day ahead and refrigerate; store the breadcrumb topping separately. For Kabocha Squash Quarter the squash with a chef's knife, then scoop out the seeds.

So that’s going to wrap this up for this special food halloween kabocha squash gratin recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!