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5 from 2 votes
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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 30 kcal
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

  1. Preheat the oven 375 F
  2. 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)
  3. Place on a baking sheet in the oven for 45 minutes until tender.
  4. Take it out of the oven until cool enough to handle.
  5. Cut it in half and discard the seeds.
  6. 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.
  7. 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.
  8. Sprinkle with grated Gruyère cheese.
  9. Place in preheated oven for 15-20 minutes until the top is golden and sizzling.