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
- 3 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 1 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: