Soy Milk and Kabocha Squash Gratin
Soy Milk and Kabocha Squash Gratin

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, soy milk and kabocha squash gratin. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Soy Milk and Kabocha Squash Gratin is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Soy Milk and Kabocha Squash Gratin is something which I have loved my entire life. They are nice and they look fantastic.

Great recipe for Soy Milk and Kabocha Squash Gratin. I created this recipe to use up soy milk & kabocha squash. It's also delicious if you use pork instead of bacon.

To get started with this recipe, we must prepare a few ingredients. You can have soy milk and kabocha squash gratin using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Soy Milk and Kabocha Squash Gratin:
  1. Take Kabocha squash
  2. Make ready Onion
  3. Take Bacon
  4. Get pack Shimeji mushrooms
  5. Take Processed soy milk (or milk)
  6. Get Cake flour
  7. Prepare Butter
  8. Make ready each Soy sauce, dashi stock granules
  9. Take Salt and pepper
  10. Get Broccoli
  11. Take Easy melt cheese
  12. Make ready to garnish Parsley

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. 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. Béchamel sauce is a simple white sauce made from a "roux" typically made with butter,white flour and whole milk.

Instructions to make Soy Milk and Kabocha Squash Gratin:
  1. Cut the kabocha squash into pieces. Microwave and place in a gratin dish.
  2. Mince the onion, and cut the bacon into 1 cm wide strips. Remove the stems from shimeji mushrooms, and separate.
  3. Heat the butter in a frying pan, and stir-fry the onion and bacon. When the onion becomes soft and wilted, add the shimeji mushrooms, and continue stir-frying.
  4. Add a small amount of salt and pepper, dashi stock granules, and cake flour, then continue stir-frying. When they are no longer floury, gradually add the soy milk.
  5. When the sauce becomes your desired consistency, swirl in the soy sauce from the edge of the pan. Stir briefly, and pour the sauce over the Step 1 kabocha squash.
  6. Decorate with boiled broccoli, and put easy melt cheese on top. Bake in a toaster oven until nicely browned. Sprinkle with parsley, and it's done.

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. Transfer eggplant to a plate and slice into bite size pieces. In a bowl, mix egg yolk and miso paste until smooth. Add sake, soy sauce, mirin, cream and sugar. Kabocha Squash Gratin Cuisinicity. kabocha squash, bechamel sauce, grated Gruyère cheese.. kabocha squash, kombu, mirin, dashi, soy sauce.

So that’s going to wrap it up with this exceptional food soy milk and kabocha squash gratin recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!