Pumpkin gratin with a Japanese twist! Filled with onions, mushrooms, edamame and sweet corn in a creamy white sauce, topped with cheese and baked to perfection. This kabocha gratin is the ultimate comfort food and perfect for the autumn and winter season.

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Whole Kabocha Gratin


  • Author: Lisa Kitahara
  • Total Time: 40 minutes
  • Yield: 2 servings 1x

Description

Pumpkin gratin with a Japanese twist! Filled with onions, mushrooms, edamame and sweet corn in a creamy white sauce, topped with cheese and baked to perfection. This kabocha gratin is the ultimate comfort food and perfect for the autumn and winter season. 


Ingredients

Units Scale
  • 1 3 1/2 lbs (1470g) kabocha squash*
  • 1 small onion (100g), sliced
  • 1 sausage (50g)
  • 2 cups (130g) shimeji mushrooms
  • 3 tbsp (45g) butter
  • 1/2 cup (90g) canned corn
  • 1/3 (50g) edamame
  • 1 1/2 cups (350ml) soy milk
  • 1 tbsp (20g) miso paste
  • 3 tbsp (23g) all purpose flour
  • salt and pepper to taste
  • 1/2 cup + 2 tbsp (80g +20g) mozzarella cheese, divided
  • parsley, for garnish

Instructions

  1. Scrub and wash the kabocha. Dry with a towel and then wrap with cling wrap. Microwave for 5 minutes at 600W. Flip and microwave for another 5 minutes, or until tender to the touch.
  2. Once cooled enough to handle, slice off the top of the kabocha (so it looks like a lid). Scoop out the seeds and set aside.
  3. Over medium high, add butter and cook the onions for 1 minute. Add the sausage and cook until onions are semi-translucent. Add mushrooms and cook for another minute or until softened. Add the flour and fry for another minute. Turn off the heat and pour the soy milk in 3 increments, stirring each time so it does not get clumpy. Turn the heat back on and stir. Add the corn, edamame, 2 tbsp cheese, salt and pepper. Mix again until everything is well combined. Taste and add season to your liking.
  4. Ladle the filling into the kabocha. Add cheese on top and bake at 400 (204 C)F for 10 minutes or until cheese has melted and kabocha is tender.
  5. Torch the cheese (optional step), sprinkle fresh or dried parsley on top for garnish. Serve immediently and enjoy!

Notes

  • Helpful Equipment: culinary blow torch
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: entree
  • Method: stove top, baking
  • Cuisine: vegan, japanese

Nutrition

  • Serving Size: 1 serving

Keywords: kabocha, gratin, bechemel sauce

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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27 Comments

  1. Such a lovely recipe!! The creamy gratin pair so perfectly with the Kabocha, using it as the bowl was also such a cool idea!! 😊

  2. Such a lovely recipe!!! Using the Kabocha as a bowl is such a fun idea and paired so perfectly with the creamy gratin 😊

  3. This is SUCH great and easy recipe! adding it to our weekly rotation of recipes. Also my omni partner loved it and didn’t care it’s vegan!

  4. Shout out to Lisa for being a huge inspiration for me when it comes to putting delicious food on the table. I get lost on this website trying to decide what to make next 🙂 This dish was also very easy to cook. And was not very expensive as well. Thank you Queen 🥰