Pumpkin gratin with a Japanese twist! Filled with onions, mushrooms, edamame and sweet corn in a creamy white sauce, topped with cheese and baked to perfection. This kabocha gratin is the ultimate comfort food and perfect for the autumn and winter season.

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Whole Kabocha Gratin


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 22 reviews

  • Author: Lisa Kitahara
  • Total Time: 40 minutes
  • Yield: 2 servings 1x

Description

Pumpkin gratin with a Japanese twist! Filled with onions, mushrooms, edamame and sweet corn in a creamy white sauce, topped with cheese and baked to perfection. This kabocha gratin is the ultimate comfort food and perfect for the autumn and winter season. 


Ingredients

Units Scale
  • 1 3 1/2 lbs (1470g) kabocha squash*
  • 1 small onion (100g), sliced
  • 1 sausage (50g)
  • 2 cups (130g) shimeji mushrooms
  • 3 tbsp (45g) butter
  • 1/2 cup (90g) canned corn
  • 1/3 (50g) edamame
  • 1 1/2 cups (350ml) soy milk
  • 1 tbsp (20g) miso paste
  • 3 tbsp (23g) all purpose flour
  • salt and pepper to taste
  • 1/2 cup + 2 tbsp (80g +20g) mozzarella cheese, divided
  • parsley, for garnish

Instructions

  1. Scrub and wash the kabocha. Dry with a towel and then wrap with cling wrap. Microwave for 5 minutes at 600W. Flip and microwave for another 5 minutes, or until tender to the touch.
  2. Once cooled enough to handle, slice off the top of the kabocha (so it looks like a lid). Scoop out the seeds and set aside.
  3. Over medium high, add butter and cook the onions for 1 minute. Add the sausage and cook until onions are semi-translucent. Add mushrooms and cook for another minute or until softened. Add the flour and fry for another minute. Turn off the heat and pour the soy milk in 3 increments, stirring each time so it does not get clumpy. Turn the heat back on and stir. Add the corn, edamame, 2 tbsp cheese, salt and pepper. Mix again until everything is well combined. Taste and add season to your liking.
  4. Ladle the filling into the kabocha. Add cheese on top and bake at 400 (204 C)F for 10 minutes or until cheese has melted and kabocha is tender.
  5. Torch the cheese (optional step), sprinkle fresh or dried parsley on top for garnish. Serve immediently and enjoy!

Notes

  • Helpful Equipment: culinary blow torch
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: entree
  • Method: stove top, baking
  • Cuisine: vegan, japanese

Nutrition

  • Serving Size: 1 serving

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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27 Comments

  1. Delicious both to the mouth and eyes, yet pretty simple to make. What a great idea to use miso instead of the usual suspects! Loved it. Will make it again for sure.






  2. Really tasty! I didn’t have edamame, miso paste, sausage, or butter so used some leftover meatballs, purple cabbage, and oil instead and still ended up being really yummy. Just be careful when scooping out the kabocha because you might accidentally break the bottom of the kabocha like I did! (Thankfully had an extra kabocha though so it was all good).






  3. This was absolutely delicious!!! Will be making again and again especially for the colder seasons. My boyfriend and I are obsessed – so good.






  4. Both my mom and I loved this recipe! It was really easy to make! I added some other vegetables. Alternatives that I used included soy milk and Trader Joe’s brand gluten-free flour—they both worked out great!






  5. Currently sweating right now because I live in FL and wanted to simulate autumn is that too much to ask for 🤨 but love the recipe! So delicious and creamy. Unfortunately 10 minutes was too long for my kabocha (must’ve been lighter than yours) and it fell apart so didn’t get the FULL experience but it was delicious even just pressed into a ramekin. Also added 2 garlic cloves. Thanks for recipe!






  6. Hi Lisa!! This looks amazing!! Do you have any suggestions on how to cook the kabocha without microwave because I don’t have one!