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.
- 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
- 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.
- 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.
- 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.
- 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.
- Torch the cheese (optional step), sprinkle fresh or dried parsley on top for garnish. Serve immediently and enjoy!
- Helpful Equipment: culinary blow torch
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: entree
- Method: stove top, baking
- Cuisine: vegan, japanese
- Serving Size: 1 serving
Keywords: kabocha, gratin, bechemel sauce