Delicious and Creamy Kabocha Gratin
Kabocha gratin is a delicious side dish, perfect for enhancing your meals, especially in the fall and winter. Made with tender kabocha squash, creamy heavy cream, and rich parmesan, this gratin promises a perfect harmony between sweetness and intensity. The creamy texture of the kabocha puree perfectly contrasts with the golden crispy topping, creating a comforting culinary experience that always delights. In addition to being irresistible, this gratin is easy to prepare, making it an ideal choice for a weeknight dinner or even special occasions. Whether you serve it alongside roasted meat or a vegetarian dish, this gratin will bring a colorful and flavorful touch to your table. And why not consider adding fresh herbs or other cheeses for variety? Simple, delicious, and full of good nutrients, kabocha gratin will surely please your guests!
- Preparation time: 45 min
- Cooking time: 45 min
- Servings: for 4 people
- Difficulty: Easy
Ingredients
- - 1 kabocha squash of about 1.5 kg
- - 4 tablespoons of heavy cream
- - 150 g of grated parmesan
- - 30 g of butter
- - a pinch of nutmeg
- - salt and pepper to taste
Preparation
1. Start by peeling the kabocha squash and removing its seeds.
2. Cut it into cubes and cook it (duration: 30 minutes in a steamer or, if necessary, in a large pot of water) until a knife blade easily pierces the flesh.
3. In a large skillet, melt the butter and add the kabocha. Sauté it gently.
4. Mash it with a fork until you get a more or less smooth puree (personally, I prefer when it retains some chunks). Then incorporate the heavy cream, parmesan, a generous amount of grated nutmeg, and season to taste.
5. Mix everything thoroughly and transfer to a buttered baking dish suitable for the oven.
6. Finally, gratinate under the broiler for 10 to 15 minutes.
The result has a slightly sweet flavor accompanied by a hint of hazelnut that regular pumpkin does not offer!
