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.
More Kabocha Recipes to Try
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Whole Kabocha Gratin
- 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
- 1 3 ½ lbs (1470g) kabocha squash*
- 1 small onion (100g), sliced
- 1 sausage (50g)
- 2 cups (130g) shimeji mushrooms
- 3 tbsp (45g) butter
- ½ cup (90g) canned corn
- ⅓ (50g) edamame
- 1 ½ cups (350ml) soy milk
- 1 tbsp (20g) miso paste
- 3 tbsp (23g) all purpose flour
- salt and pepper to taste
- ½ cup + 2 tablespoon (80g +20g) mozzarella cheese, divided
- parsley, for garnish
Instructions
- 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.
- 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.
- 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 tablespoon cheese, salt and pepper. Mix again until everything is well combined. Taste and add season to your liking.
- 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.
- 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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Tara says
Hi Lisa!! This looks amazing!! Do you have any suggestions on how to cook the kabocha without microwave because I don’t have one!
Lisa Kitahara says
Steam until tender 🙂
Katheryne says
Hi! Just wondering if this is vegan? The ingredients listed include sausage, butter, and mozzarella cheese
Lisa Kitahara says
All vegan alternatives!
Olivia says
Currently sweating right now because I live in FL and wanted to simulate autumn is that too much to ask for 🤨 but love the recipe! So delicious and creamy. Unfortunately 10 minutes was too long for my kabocha (must’ve been lighter than yours) and it fell apart so didn’t get the FULL experience but it was delicious even just pressed into a ramekin. Also added 2 garlic cloves. Thanks for recipe!
★★★★★
Hatsue says
Both my mom and I loved this recipe! It was really easy to make! I added some other vegetables. Alternatives that I used included soy milk and Trader Joe's brand gluten-free flour—they both worked out great!
★★★★★
Tija says
I made this and it was SO GOOD! Perfect for house parties
★★★★★
Jordi says
This was absolutely delicious!!! Will be making again and again especially for the colder seasons. My boyfriend and I are obsessed - so good.
★★★★★
R. says
turned out really good!
★★★★★
R. says
This recipe turned out so good! It tasted rlly good, (the filling is a) perfect side dish!
★★★★★
Kaycee says
Really tasty! I didn't have edamame, miso paste, sausage, or butter so used some leftover meatballs, purple cabbage, and oil instead and still ended up being really yummy. Just be careful when scooping out the kabocha because you might accidentally break the bottom of the kabocha like I did! (Thankfully had an extra kabocha though so it was all good).
★★★★★
Emi says
Delicious both to the mouth and eyes, yet pretty simple to make. What a great idea to use miso instead of the usual suspects! Loved it. Will make it again for sure.
★★★★★
Emi says
Delicious both to the mount and eyes! Amazing how a dollop of miso made it so flavorful. Will definitely make it again!
★★★★★
Emi says
Delicious both to the mouth and the eyes! Amazing how a dollop of miso could add so much flavor. Will definitely make it again!
★★★★★
Daniel says
This recipe is, honestly, shockingly easy, but it's also incredible. I added a little extra cheese to the filling just because I love cheesey gooeyness, but that's the only alteration I made, which is unusual for vegan recipes. I used the spicy Impossible sausage for the sausage, which worked wonderfully. My spouse loved it, and even my 4 year old was eyeing it with a bit of jealousy.
★★★★★
Kimmie says
A unique twist to a dish my mom used to make growing up! I always had kabocha steamed, but this recipe was on another level. It was incredibly delicious- the miso flavor went well with all the veggies. Happy it turned out creamy, mouth-watering, and filling!
★★★★★
Edna Armut says
Had changed the receipt ingredient a bit since I just use whatever is in the fridge. But this amazing dish just made my day, because I really dislike cooking, and when I cook something that hubby and the toddler finally likes it! It’s just makes me so happy 😀 and hubby loved it! It was so delicious 🤤 thank you for sharing the receipt!
★★★★★
Arianna says
Not only was this super easy to make, it was fun and filling! I made this for two and it was the perfect fall meal— a perfect pre-game for thanksgiving!
★★★★★
Clara says
This is absolutely amazing. My boyfriend and I were so happy to have this for dinner last night! Everything was so easy to prepare 🙂
Thank you!!
★★★★★
Kristen says
I tried this for the first time yesterday, and it was SO GOOD. I was nervous about stuffing the kabocha whole, but it was just as easy as it looks on Instagram. Will 100% make again!
★★★★★
Kirsten says
My husband and I had this for dinner last night and it was amazing! We never realized how good this combo is and would definitely make again for dinner!
★★★★★
Madison Wood says
This was the most ultimate vegan comfort food. Came together really quick and all the ingredients were not too expensive either. So yummy. Love her page on insta as well! Always checking it out for new ideas and I get lost for hours🙈 thank you for the inspiration Lisa!
Madison says
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 🥰
★★★★★
Viv says
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!
★★★★★
Jessica says
Such a lovely recipe!!! Using the Kabocha as a bowl is such a fun idea and paired so perfectly with the creamy gratin 😊
★★★★★
Marina says
Perfect recipe for fall, specially for Halloween! The filling is mouthwatering, really 💯
★★★★★
Jessica says
Such a lovely recipe!! The creamy gratin pair so perfectly with the Kabocha, using it as the bowl was also such a cool idea!! 😊
★★★★★