“I first had this recipe during school lunch at the school I work at in Japan. Even the pickiest of students love this! I asked the nutritionist for the recipe and it soon became a fall and winter staple in my household! It's best with Japanese pumpkin (kabocha), but I imagine that acorn squash or butternut squash would also be delicious!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 F.
  2. Place chopped pumpkin in a microwave safe-dish and cover with a wet paper towel. Microwave on high for 5 minutes.
  3. Melt butter in a large pan, add onions and cook over medium heat until transparent.
  4. Add flour and mix for 15 seconds, slowly add milk, crushed stock cubes and black pepper and cook over medium for 4 minutes.
  5. Add Japanese pumpkin (kabocha) and stir for five minutes. If desired, add chopped broccoli at this time.
  6. Pour into a glass casserole dish or gratin dish and bake 25-30 minutes or until cheese is golden brown and pumpkin is soft.
  7. Serve warm with a light salad--this is a very rich dish!

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