Gratin with Bocchan Kabocha Squash

1. 1

   Gratin sauce: Cut the onion, carrot and potato into 1 cm pieces.

2. 2

   Microwave until soft (reference: 5 minutes in 1000 W).

3. 3

   Heat a pot with butter and add ground chicken, onion, carrot, potato, shimeji mushrooms, button mushrooms and saute.

4. 4

   When the pot contents have wilted, add flour and continue sauteing.

5. 5

   Add milk a little at a time and mix well as you add milk.

6. 6

   Add consomme granules and when the sauce has thickened, it is done.

7. 7

   Wash the kabocha squash, wrap in plastic wrap while it is still moist and microwave until softened (reference: 5 minutes in 1000 W).

8. 8

   Be careful not to heat it up too much.

9. 9

   Cut about 1/4 of the upper part of the squash and scoop out the seeds inside.

10. 10

    Stuff the gratin in the squash and sprinkle cheese, panko and parsley and bake it in an oven until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.