Kabocha Soy Milk Gratin (Dairy-free)

1. 1

   Scrape off the dirty parts of the kabocha skin.

2. 2

   Slice the kabocha squash thinly into pieces about 1 cm-thick.

3. 3

   Put the pieces on a plate, cover lightly with plastic wrap, and microwave on high heat for 5 minutes.

4. 4

   Coat a frying pan with olive oil and stir-fry the thin strips of bacon and shimeji mushrooms.

5. 5

   Pour the soy milk into a small saucepan and turn the heat to very low.

6. 6

   Dissolve the miso in it, add the rice flour, and mix well until thickened.

7. 7

   Place the kabocha in a dish, top with the bacon and mushrooms, then pour on the milk sauce from Step 3.

8. 8

   Bake in the oven at 180C for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.