Kabocha Gratin | Recipe Cart | Recipe Cart

Ingredients

• 1 Tbsp unsalted butter (to grease the baking dishes)
• 1 ½ lb kabocha squash (½ kabocha)
• 1 clove garlic
• ½ onion (4 oz, 114 g)
• 9.5 oz king oyster mushrooms (eringi) (1 package)
• 3.5 oz shimeji mushrooms (1 package)
• 1 ½ Tbsp extra virgin olive oil
• 1 ½ Tbsp miso
• 1 cup water
• Diamond Crystal kosher salt
• freshly ground black pepper
• ½ cup Gruyere cheese (freshly grated)
• ¼ cup panko (Japanese breadcrumbs) (4 Tbsp)
• 1 ½ cups uncooked elbow macaroni (6 oz; makes 3 cups cooked macaroni)
• 2 Tbsp Diamond Crystal kosher salt
• 4 Tbsp unsalted butter
• ½ cup all-purpose flour (plain flour)
• 3 ⅓ cup whole milk (warm)
• Diamond Crystal kosher salt (to taste)
• ⅛ tsp white pepper powder (to taste, black pepper is okay)
• ¼ tsp freshly grated nutmeg (to taste, optional)
• chives or parsley (minced)