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1
Quickly wash the kabocha squash, wrap loosely in plastic wrap without drying it, and microwave at 500 W for 3 minutes to make it easy to cut.
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2
Cut into chunks large enough to cut the holly leaves out, loosely wrap in plastic wrap once again, and microwave at 500 W for 5 minutes to make it soft enough to mash.
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3
Scrape the kabocha off with a spoon and transfer to a bowl.
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4
Mash while it is still hot, and cut about 12 leaves out of the rind with a holly leaf cookie cutter.
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5
Finely chop the garlic and onions.
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6
Separate the eggs into yolks and whites.
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7
Saute the garlic in 1/2 tablespoon olive oil, add onions once the garlic is aromatic, and slowly saute over low heat until transparent.
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8
Add ground meat, and once the meat has broken up, and season with A.
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9
Turn off the heat, and mix in the egg white once it has cooled down a little.
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10
Add egg yolks and whipped cream to the kabocha, mix well, and season with B.
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11
Layer the ground meat from Step 5 and the kabocha from Step 6 in a gratin or casserole dish in that order, sprinkle panko, Parmesan cheese, and olive oil, place the holly leaves cut from the kabocha rinds on top by pairing 2 together, and line up in a circle.
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12
Bake at 220C for about 20 minutes until golden brown.
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13
Place 2 kernels of pink peppercorns between 2 leaves, sprinkle with parsley, and it is done.
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14
Adjust the baking time according to your oven.
