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1
Heat the kabocha in the microwave until it's tender enough to carve with a knife (I microwaved it for 10 minutes, flipped it over and microwaved for another 10 minutes.
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2
Depending on the size, 6 minutes each side may be enough).
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3
Cut the top part off and scoop out the inside with a spoon.
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4
[To make the Halloween forest] Place the lid upside down and put into the hollowed kabocha.
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5
Make a mountain out of mashed potatoes, and stick in stalks of parsley and rosemary.
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6
Sculpt a pumpkin out of the scooped-out kabocha flesh.
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7
Cut out a carrot hat and lay it on top of a boiled egg jack-o'-lantern.
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8
Make a house out of daikon radish and nori seaweed.
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9
Construct a gravestone out of konnyaku and cheese.
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10
Spread a pavement of nuts and seeds.
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11
[To make the kabocha gratin] Microwave the scooped-out flesh from Step 2.
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12
Melt butter in a pot, saute the shrimp and chicken cut into desired sizes, add the thinly sliced onions, then the mushrooms.
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13
Once the onions are tender, remove the pot from heat, add flour, then mix thoroughly with a spatula.
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14
Mix in milk a little at a time, stirring in as you go, then add a consomme cube.
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15
Return the pot to heat and simmer until you reach your desired thickness while stirring with a spatula.
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16
Season with salt and pepper to taste.
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17
Add the kabocha from Step 5 and the gratin is finished.
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18
You can also add cooked macaroni at this stage.
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19
Pour the gratin into the kabocha shell from Step 2, after it has cooled down.
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20
(If it's too full, the lid will not close, so add more when you bake it in the oven.)
