miso parmesan kabocha gratin

nakji
Joined: 7 Jan 2009
User offline. Last seen 5 years 24 weeks ago.

2009 01 08 012

This is something I often make as a side dish for dinner. If I'm lucky enough to have any left over, I spoon it into baking cups and run it under the broiler. I made a bunch for my stash this week when I found some kabocha in my freezer. I take a half of a smallish squash, seed, peel, and cube it, then nuke it in a microwave steamer. When it's soft, I mash it together with a tablespoon each of miso, butter, and grated parmesan cheese, plus some salt and pepper to taste. (You can leave out the butter, if you like - I mainly put it in there so my husband will eat squash). It's fine to eat like that, but if you sprinkle it with a little more cheese and run it under the broiler, it's even better.

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BarbJ
Bento-ing from: Cupertino › California › USA
Joined: 8 Jan 2009
User offline. Last seen 1 year 29 weeks ago.
Re: miso parmesan kabocha gratin

Mmmm! looks yummy!

____________________________________

BarbJ
http://barbsblab.blogspot.com/

__xrachel
Joined: 8 Jan 2009
User offline. Last seen 5 years 44 weeks ago.
Re: miso parmesan kabocha gratin

So simple, yet effective. :)
What squash do you use? Is butternut squash okay?

nakji
Joined: 7 Jan 2009
User offline. Last seen 5 years 24 weeks ago.
Re: miso parmesan kabocha gratin

I use kabocha, but I think any starchy winter squash would be fine.

jamie
Bento-ing from: Washington › Washington D.C. › USA
Joined: 16 Jan 2009
User offline. Last seen 5 years 28 weeks ago.
Re: miso parmesan kabocha gratin

Great idea! I think I may try and make these this week with some of the winter squash from our CSA. Thanks for posting it!

____________________________________

~jamie
http://culinarylinguist.blogspot.com

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