This was my contribution to our families Thanksgiving feast a couple of weeks back. I heard chef Evan Kleiman talk about this on her KCRW’s Good Food podcast and remembered her comment that everybody said ooh! when she brought it to the table. For the first time ever, we had a lot of family members over, including my cousin Judy who is a vegetarian. I decided to make this veg friendly dish and indeed, everyone did say ooh! when it finally came out of the oven.
I enlisted the aid of Mr. K to cut the top off of the kabocha, which was no easy task. The recipe is simple: a whole pumpkin filled with a strata made with layers of bread, cheese, chicken broth (I used vegetable broth) and cream, rubbed with olive oil and then baked. I posted the recipe here.
The bread strata is rich and cheesey. We used a mixture of grated cave aged gruyere, some Parrano gouda, emmenthaler and some parmegiano reggiano. Good cheese makes a difference. I also minced a clove of garlic and added some fresh thyme from the garden.
Serve by scooping the cheesey souffle with a little bit of squash. Even Mr. K loved it, he who has previously hated kabocha with an inexplicable passion!
the above picture is from Gourmet magazine.
11 Comments
That looks wonderful! A great recipe!
Cheers,
Rosa
Rosa´s last blog ..ANNECY, I LOVE THEE – PART II
this look ssooo good and comforting! saw some kobacha squash at the japanese market the other day and was wondering what do with those…
ravenouscouple´s last blog ..Mystery Fruit and Giveaway!!
This looks REALLY rich and yummy! I know how difficult it is to cut into these winter squash but this definitely sounds like it’s worth it!
Cookie´s last blog ..Early Birthday Dinner for my Honey!
How did you know I happen to have a kabocha squash waiting for inspiration? And for someone to help me cut it…why in the heck are those so hard to cut?
hungry dog´s last blog ..Creamy butternut squash soup with a side of…
My husband always has to help me cut up kabocha, as well. Too funny. But hey, that’s why men were put on this planet, right? To cut up big, impenetrable squash.
yeah, those suckers are nearly impossible to hack into! but boy, it’s worth it, especially if copious cheese is involved. this is completely delightful.
grace´s last blog ..beau who?
ooo aaaa…looks so delicious!
pigpigscorner´s last blog ..St. JOHN Bar & Restaurant Smithfield*, London [Restaurant Review]
oooooh….I’m in love! THIS will be on the table at the next party that I host.
Beautiful.
mark´s last blog ..breakfast sandwich
OOOOH!!
Damn good looking pumpkin for a self-proclaimed non-cook
rosa, I must admit it is so
ravenous couple, it’s so easy and an unusual preparation for kabocha
cookie, the hardest part was cutting the top off
hungry dog, maybe a chainsaw would work
carolyn, it’s mind boggling how tough it is, like chipping through boulders
grace, yes gooey and cheesey
pigpig, ’nuff said…
rowena, it will rock with all the lovely cheeses over there
mark, just so
gastronomer, lol! my kind of cooking usually involves assemble ingredients and bake til done.