Easy & Classic Kabocha Squash Gratin
Easy & Classic Kabocha Squash Gratin

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, easy & classic kabocha squash gratin. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Easy & Classic Kabocha Squash Gratin is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Easy & Classic Kabocha Squash Gratin is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have easy & classic kabocha squash gratin using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Easy & Classic Kabocha Squash Gratin:
  1. Make ready 1/2 Onion (sliced)
  2. Prepare 1/3 Carrot
  3. Take 1 Green pepper
  4. Make ready 1/3 pack Shimeji mushrooms
  5. Make ready 2 Chicken tenders
  6. Make ready 1 Penne pasta
  7. Prepare 1/4 Kabocha squash
  8. Take 350 ml Low fat milk
  9. Prepare 2 Soup stock cubes
  10. Make ready 1 dash Black pepper
  11. Prepare 1 Cheese
  12. Make ready 1 dash Panko
  13. Make ready 1 dash Margarine (or butter)
  14. Prepare 1 dash Flour (cake flour)

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Instructions to make Easy & Classic Kabocha Squash Gratin:
  1. Melt the margarine in a frying pan and stir-fry the onion, carrots and mushrooms.
  2. Cut the chicken tenders into bite sized pieces and add to the pan, along with some firmly cooked penne pasta, and sprinkle with black pepper.
  3. Lightly break up the boiled kabocha squash and add it to the pan as well. Stir-fry while mixing it into the cooked ingredients.
  4. Dissolve some flour in a pan of milk, then heat the milk up and add the soup stock cubes.
  5. Pour the sauce from Step 4 into the frying pan from Step 3 and mix everything together.
  6. Sprinkle some cheese and panko over the top and bake in the oven.

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