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 ⓘ
Instructions
- Preheat oven to 375 F.
- Place chopped pumpkin in a microwave safe-dish and cover with a wet paper towel. Microwave on high for 5 minutes.
- Melt butter in a large pan, add onions and cook over medium heat until transparent.
- Add flour and mix for 15 seconds, slowly add milk, crushed stock cubes and black pepper and cook over medium for 4 minutes.
- Add Japanese pumpkin (kabocha) and stir for five minutes. If desired, add chopped broccoli at this time.
- Pour into a glass casserole dish or gratin dish and bake 25-30 minutes or until cheese is golden brown and pumpkin is soft.
- Serve warm with a light salad--this is a very rich dish!
Nutrition & Diet Analysis (per serving)
655
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).