Creamy Chestnut Pumpkin (Kabocha)
Creamed chestnut pumpkin, easy to prepare, low in calories and extremely tasty.
268 cal
7.6 g
48 g
5 g
8 g
Easy
Prep time
10 min prep
Cook time
40 min
Servings
2 servings
Ingredients
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Whole chestnut squash
100 grams of milk
3 grams of cornstarch
30 grams of grated yellow cheese 9%
5 grams of parmesan
A pinch of salt and pepper to taste
A pinch of granulated garlic
A pinch of monosodium glutamate (optional, you can replace it with mushroom soup powder)
Method
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Preparation and the first step
Cut the pumpkin in half and remove the seeds
Spread a little salt and olive oil
Wrap each half in foil
Bake in the oven at 180°C for up to 30 minutes until the meat is half browned
The cold ones
Scoop out the pumpkin flesh with a spoon, leaving about a centimeter in circumference that will be strong enough to contain the creamed pumpkin.
Put the milk in a pot on low heat, add the cornstarch, salt, pepper and garlic.
Stir constantly until the sauce thickens about 2-3 minutes
return
Mix the pumpkin flesh with the sauce
Put the mixture back into the shell of the pumpkin
Sprinkle the yellow cheese and parmesan
ending
Return to the oven for a few minutes until the cheese melts and gets a golden brown color
Remove from the oven and sprinkle with parmesan and green onion
eating!
Small tips that make a difference
- Finish under the grill for a few minutes to get a golden top.
Frequently asked questions
- Can I make this dish ahead?
- Yes. Roast the pumpkin and make the cream up to two days ahead, then assemble and reheat just before serving.
- Can I swap the pumpkin?
- Sweet potato or delicata squash work well with the same method. Roasting times may vary slightly depending on the size of the pieces.
- Is the dish vegetarian?
- Yes, it is fully vegetarian. For a gluten-free version, check that the cornstarch and cheeses you use are labelled gluten free.
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