Halloween Japanese Kabocha Pumpkin Gratin

Préparation

1. Slice the top off the kabocha pumpkin, leaving about 80-90% of the pumpkin left. Remove any seeds from the pumpkin. Scoop and cut out the remaining flesh of the pumpkin leaving the remaining part hollow. This will be used to serve and cook the dish. Cut the flesh that was taken out into 1 cm cubes. Soak the cubes in water. Microwave the cubes in the microwave for 4-5 mins or until soft.
2. Slice the onion into thin strips. In a frying pan, add some vegetable oil and turn the heat to medium high. Add the onion slices into the pan and cook until translucent and brown, about 7-10 minutes.
3. Add the flour to the frying pan. Stir to coat the onions evenly, and cook on medium high to form a roux for about 2-3 mins. Lower the heat to low. Next, add the milk a little at a time while stirring to ensure no lumps form. Add enough milk until your desired thickness is achieved. After adding the milk, add the vegetable stock cube, shelled edamame beans, and a pinch of salt and pepper.
4. Drain and add the pumpkin cubes to the frying pan. Stir until evenly combined. The colour will change to a golden orange colour from the pumpkin. Remove from the heat.
5. Preheat the oven to 200°C. In the hollowed out pumpkin, add the pumpkin mixture and top with the grated cheese and panko breadcrumbs.
6. Place the pumpkin on an oven safe tray and bake for 10-12 minutes until the cheese has melted on top.
7. Prepare the baby carrots and broccoli florets by boiling in water for 5-7 minutes until tender. Drain and set aside.
8. Remove the pumpkin from the oven and allow to cool slightly. Top with the baby carrots and broccoli florets. Serve as a main dish or side for your autumn or Halloween meals.