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Kabocha-Squash-Gratin

Kabocha Squash Gratin

Yum


9 Comments
gruyere, kabocha squash, skim milk, vegetarian

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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!

Kabocha-Squash-Gratin-Recipe-Copyright-CKatz

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5 from 2 votes

Table of Contents

  • Kabocha Squash Gratin
    • Ingredients
    • Instructions
    • Nutrition

Kabocha Squash Gratin

Kabocha squash looks like a small pumpkin with dark green skin. 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!
Course Side Dish
Cuisine French
Keyword kabocha casserole, kabocha gratin, kabocha squash bake, kabocha squash casserole, kabocha squash casserole recipes, kabocha squash gratin, kabocha squash recipes, red kuri squash casserole, squash casserole make ahead, squash recipes casserole
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 30kcal
Author Catherine Katz

Ingredients

  • 1 medium kabocha squash
  • 2 3/4 cups bechamel sauce see recipe link below
  • 1/3 cup grated gruyère cheese

Instructions

  • 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 3/4 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.

Nutrition

Serving: 85g | Calories: 30kcal | Carbohydrates: 8g | Protein: 1g | Fiber: 1g | Sugar: 4g | Vitamin C: 9mg

Here is the recipe for my béchamel sauce:

Main ingredient of my Kabocha Squash Gratin

click on photo for more info about the nutritional value of kabocha squash !

Béchamel-Sauce-Feature-Photo-left-justified

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Comments

  1. Marion Winter says

    at

    I have never seen Kabocha squash here in Spain, can one use regular squash instead?

    Reply
    • Catherine Katz says

      at

      Yes Marion, I am sure you can! 🙂

      Reply
      • Marion Winter says

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        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

        Reply
  2. Dean Chongris says

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    5 stars
    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!!

    Reply
    • Catherine Katz says

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      My pleasure Dean! 🙂 I am so touched by your lovely note! It makes it all worthwhile!

      Reply
  3. Julie Zimmer says

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    5 stars
    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!

    Reply
    • Mette Rotnøll says

      at

      Dear Julie
      Try: https://www.coopathome.ch/de/lebensmittel/grundnahrungsmittel/mehl-%26-zucker/mehl/naturaplan-bio-vollkornmehl/p/3030040
      Best cooking wishes
      Mette

      Reply
    • Catherine Katz says

      at

      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!!! 🙂

      Reply

Trackbacks

  1. Béchamel Sauce - Cuisinicity says:
    at

    […] Béchamel sauce is a simple white sauce made from a “roux” typically made with butter,white flour and whole milk. Here, I get rid of the saturated fats and make it with regular “smart balance” spread instead of butter, skim milk or unsweetened soy milk instead of whole milk, and whole wheat pastry flour, instead of plain white flour to add fiber. It is so versatile–I use it to make my Creamy Spinach Artichoke Dip , my luscious Creamy Spinach Artichoke Lasagna and 10-Veggies Lasagna  as well;  it’s also perfect for my Sneaky Macaroni and Cheese and any of my Simply veggie recipes “au gratin”, including my latest: Kabocha Squash Gratin… YUM! […]

    Reply

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