This casserole is delicious and filling! It pairs the nutty and sweet kabocha squash with rich ground pork and onions. On top is a thin layer of creamy béchamel and browned gruyere cheese. It’s the perfect meal for a cold winter night!
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).
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Gruyere cheese a 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.
Recipe Notes and Substitutions
You can make the béchamel sauce with gluten-free flour.
Kabocha Squash Gratin
4
servings30
minutes1
hour1
hour30
minutesThis casserole is delicious and filling! It pairs the nutty and sweet kabocha squash with rich ground pork and onions. On top is a thin layer of creamy béchamel and browned gruyere cheese. It's the perfect meal for a cold winter night!
Ingredients
1 medium kabocha squash (green or sunshine)
1 tbsp safflower oil (or similar)
2 medium yellow onions (diced)
1 lb ground pork
salt and pepper to taste
1/3 tsp nutmeg
1 tbsp butter
1 tbsp flour
1 cup milk
2/3 cup grated gruyere cheese
Directions
- Preheat the oven to 350° F.
- Slice the kabocha in half crosswise and scoop out the guts. Place them on a baking tray lined with parchment paper, cut-side down. Bake for 30-40 minutes or until you can easily pierce the squash with a fork. Remove the squash from the oven and let it cool while you cook the meat.
- Heat a skillet over a medium-low flame. Add the oil and onions. Sauté until the onions start to soften. Add the ground pork and break it up with a wooden spoon—season with salt and pepper.
- Sauté until the meat is cooked through.
- Combine the squash and meat in a mixing bowl. Add the nutmeg and season with more salt and pepper if needed. If the squash is dry, add a little water to make it smoother. But be careful not to add too much.
- In a saucepan, melt the butter over a medium-low flame. Add the flour and mix into a smooth paste. Cook, stirring continuously, until the flour browns. Add the milk a little at a time, stirring continuously to keep lumps from forming.
- When the milk is fully incorporated, season with salt and a pinch of nutmeg. Cook for a few minutes until thick. Remove from heat.
- Transfer the squash mixture to a casserole dish and smooth the top. Pour the cream sauce over the squash and smooth. Place the cheese on the top, evenly covered. Bake for 20 minutes at 350° F. Turn on the broiler to high and place the casserole on the top rack of the oven. Broil for 3-6 minutes, until golden brown. Remove and serve hot!
