Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, whole pumpkin gratin. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

You CAN cook a whole pumpkin in your oven! The Pumpkin Gratin recipe out of our category Pork! Pumpkin Gratin recipe: Found on http The only way I ate pumpkin as a child was in a savory gratin, so the first time I had it in the United States sweet, in a pie I thought it was a mistake.

Whole Pumpkin Gratin is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Whole Pumpkin Gratin is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook whole pumpkin gratin using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Whole Pumpkin Gratin:

1. Make ready 1 pumpkin (kabocha)
2. Take 1 onion (slice thinly)
3. Take 1/2-1 pack shimeji mushrooms (tear into bite sized pieces)
4. Make ready 100 g bacon, or as much as you like (cut into bite sized pieces)
5. Take 10-20 g butter
6. Prepare 2 Tbsp flour
7. Prepare 1/2-1 bouillon cube (optional)
8. Get 500-600 ml milk
9. Take Cheese (as much as you want)
10. Make ready 2 tbsp panko bread crumbs
11. Prepare salt and pepper

But I wanted something savory and cheesy like a gratin or strata. I did find this amazing-looking Pumpkin and Cabot Habanero Cheddar Soufflés recipe to add to my To-Try file. Ingredients- pumpkin, cauliflower, onion, garlic, coconut milk, canola oil, olive oil, sunflower oil, herbs, spice, salt, pepper. Reviews There are no reviews yet.

Instructions to make Whole Pumpkin Gratin:

1. Wash the pumpkin and cover with plastic wrap and cook in the microwave until softened. ＊Be careful not to heat it up too much. (reference: 8~10 mins in 700W)
2. Cut about 1/4 of the upper part of the pumpkin. Scoop out the seeds and scrape pumpkin meat from shell. (leave at least 1 cm of the shell)
3. Heat the butter in a pan over medium heat, stir fry onion, shimeji mushrooms, bacon until the onions are browned. Turn down the heat and add the flour and mix well. Pour the milk little by little to get the smooth sauce. Add the pumpkin meat, salt and pepper and cook until thickened.(adjust the thickness to your taste)
4. Pour the mixture into the pumpkin, sprinkle cheese and panko bread crumbs on top and bake in 200℃ oven for 20~25 mins or until heated thoroughly. (Cheese starts to brown and panko bread crumbs are golden)

The real reason why I prepared this pumpkin, zucchini and potato gratin was to clean some leftovers from my fridge. I had a piece of raw pumpkin, one lonely zucchini and a small carton of heavy cream - all in the last days of their life. At the same time I was also craving potatoes. Break up tomatoes with hands, allowing juices to drain. Stir tomatoes, mushrooms, sausage, and parsley into stew.

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