Kabocha squash looks like a small pumpkin with dark green skin (scroll down for a picture). It’s sweet with a slightly nutty taste and its texture is like a cross between a sweet potato and a pumpkin. Its nutrition is superb! I have to admit I had never even attempted to cook or bake with it before (it was a little too intimidating for me!) but it found its way into my CSA basket and I had to do something with it…so here we are! I bake it in the oven, whole (don’t forget to poke little holes with a fork first or it will burst!!), and then take out the seeds, scoop out the flesh, mix it with my luscious béchamel sauce, topped with a sprinkle of Gruyère cheese (remember a little goes a long way!) and let it broil in the oven until sizzling…WOW!! Kabocha Squash Gratin!
- 1 medium kabocha squash
- 2¾ cups bechamel sauce (see recipe link below)
- ⅓ cup grated gruyère cheese
- Preheat the oven 375 F
- Rinse and pat dry the kabocha squash and poke it with a fork all around (this is to let steam out while it bakes in the oven)
- Place on a baking sheet in the oven for 45 minutes until tender.
- Take it out of the oven until cool enough to handle.
- Cut it in half and discard the seeds.
- Scoop out the flesh and place it into a medium bowl with 2 cups of the béchamel sauce and stir thoroughly until smooth and creamy.
- Place the squash/bechamel mixture into a square baking dish (8" X 8") and top with the remaining ¾ cup of béchamel sauce to make one thin layer.
- Sprinkle with grated Gruyère cheese.
- Place in preheated oven for 15-20 minutes until the top is golden and sizzling.
Here is the recipe for my béchamel sauce:
click on photo for more info about the nutritional value of kabocha squash !
I have never seen Kabocha squash here in Spain, can one use regular squash instead?
Yes Marion, I am sure you can! 🙂
Many thanks. I am off to the market next week to buy a squash and have a stab at doing your recipe. Will let you know how it turns out
Marion
Thank you so much Catherine for sharing this, and so many other delicious recipes with us. I enjoy seeing you and your beautiful family and continue to make healthy, delicious food for my family, especially around holiday time. I am so thankful I found your blog and so appreciate all you do! Thank you!!
My pleasure Dean! 🙂 I am so touched by your lovely note! It makes it all worthwhile!
Yes, I’ve seen these but never took the time to try them out. Thanks for experimenting with the Kabocha squash and turning it into a lovely gratin dish. I love all kinds of gratin and I will definitely make this one. Maybe I can’t find white whole wheat flour in Switzerland (as I said in my last post) but I sure can find Gruyère cheese!!…Kabocha gratin is on the Zimmer menu! Thanks, Catherine!
Dear Julie
Try: https://www.coopathome.ch/de/lebensmittel/grundnahrungsmittel/mehl-%26-zucker/mehl/naturaplan-bio-vollkornmehl/p/3030040
Best cooking wishes
Mette
Hi Julie! I always LOVE to see your name appear on my blog as I have such great respect and admiration for your work! You are so right, I have never found the equivalent in France or Switzerland for whole wheat pastry flour, but maybe a mixture of whole wheat and a little all purpose white flour would do the trick et bien sûr ce bon Gruyère Suisse, si facile a trouver dans votre beau coin du monde et il n’y a rien de meilleur pour un petit gratin!!! 🙂