Kabocha Gratin

Name: Kabocha Gratin
Ingredients: 2 tablespoons butter; 1 medium onion, finely sliced; 4 tablespoons all-purpose flour; 1 3/4 cups milk (skim is fine, the dish will be less rich); 2 chicken stock cubes, crushed (vegetable stock cubes are also fine); 1/4 teaspoon fresh ground black pepper; 1/2 large Japanese pumpkin, remove skin and seeds and slice into bite sized chunks; 1 cup broccoli, chopped (optional); 1/2 cup mozzarella cheese, shredded

9 ingredients

7 steps

Ingredients

2 tablespoons butter
1 medium onion, finely sliced
4 tablespoons all-purpose flour
1 3/4 cups milk (skim is fine, the dish will be less rich)
2 chicken stock cubes, crushed (vegetable stock cubes are also fine)
1/4 teaspoon fresh ground black pepper
1/2 large Japanese pumpkin, remove skin and seeds and slice into bite sized chunks
1 cup broccoli, chopped (optional)
1/2 cup mozzarella cheese, shredded

Directions

1

Preheat oven to 375 F.
2

Place chopped pumpkin in a microwave safe-dish and cover with a wet paper towel. Microwave on high for 5 minutes.
3

Melt butter in a large pan, add onions and cook over medium heat until transparent.
4

Add flour and mix for 15 seconds, slowly add milk, crushed stock cubes and black pepper and cook over medium for 4 minutes.
5

Add Japanese pumpkin (kabocha) and stir for five minutes. If desired, add chopped broccoli at this time.
6

Pour into a glass casserole dish or gratin dish and bake 25-30 minutes or until cheese is golden brown and pumpkin is soft.
7

Serve warm with a light salad--this is a very rich dish!