This hearty casserole pairs sweet kabocha squash with earthy mushrooms and a mild cream sauce. Crispy gruyere cheese makes a crusty and flavorful top—all in all, the perfect Autumn dish.
On the Ingredients
- Kabocha has a very sweet, buttery, nutty flavor. It’s tender, smooth, and somewhat dry. Kabocha is good baked, sautéed, and streamed. It’s especially good simmered in dashi (konbu and bonito stock).
- Oyster mushrooms have a broad, oyster-shaped cap. They’re mild flavored, with a hint of anise, and are somewhat delicate. They go great in soups, stir-fries, and casseroles.
- Gruyere cheese another Swiss-type cheese that is sweet, nutty, and salty. It’s harder than generic Swiss and has a deeper flavor while still being mild enough not to overpower other flavors in a dish. It’s especially popular in quiche, on top of gratins, and mixed with other cheeses in a fondue.
Kabocha Squash and Mushroom Casserole
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesTotal time
1
hourThis hearty casserole pairs sweet kabocha squash with earthy mushrooms and a mild cream sauce. Crispy gruyere cheese makes a crusty and flavorful top—all in all, the perfect Autumn dish.
Ingredients
4 tbsp butter
1/2 cup flour
4 cups whole milk
black pepper to taste
1/4 tsp nutmeg
1 1/2 lb kabocha squash (about half a kabocha)
1 garlic clove
1 medium yellow onion
8oz oyster mushrooms
4oz chestnut mushrooms or beech mushrooms
2 tbsp olive oil
1 1/2 tbsp white miso paste
1 cup water
kosher salt to taste
1/2 cup of gruyere cheese (grated)
2 cups cooked fusilli pasta
Directions
- Remove the guts and slice the kabocha squash into wedges. Remove the skin by slicing it with a vegetable knife, then cut the wedges into large, bite-sized pieces.
- Slice the onion into thin half-moons. Roughly chop the garlic. Break the chestnut or beech mushrooms into separate pieces and chop the oyster mushrooms into bite-sized pieces.
- To make the cream sauce, melt the butter in a medium-sized saucepan and add the flour. Stir the mixture into a paste and cook at low heat for a few minutes while constantly stirring until the paste begins to brown.
- Pour the milk in half a cup at a time, stirring to combine with each increment thoroughly, so there are no lumps. Once all the milk is added, turn the heat to medium-low and continue to cook while stirring, so the sauce thickens.
- Add the nutmeg, black pepper, and kosher salt to taste. Cook the sauce for ten minutes or until you have a suitably thick cream sauce. Remove from the heat and set aside.
- In a large pot or dutch oven, heat the olive oil over medium-low and add garlic. Cook until the garlic begins to brown, then add the onion. Cook until the onion starts to turn translucent, then add the mushrooms and cook for 2-3 minutes until they are tender.
- Add the miso paste and stir to incorporate evenly. Add the water and kabocha squash, mixing everything together. Place a lid on the pot and simmer for 10-15 minutes until you can pierce the kabocha squash through with a toothpick or skewer.
- Turn off the heat and add the cream sauce to the pot. Then add the pasta. Add extra kosher salt to taste, if necessary.
- Pour into a large casserole dish and top with freshly grated gruyere cheese. Set the broiler on high and broil until the cheese is melted and browned. Serve hot!
