Spicy Minced Meat Kabocha Casserole for the Holidays
Spicy Minced Meat Kabocha Casserole for the Holidays

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, spicy minced meat kabocha casserole for the holidays. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spicy Minced Meat Kabocha Casserole for the Holidays is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Spicy Minced Meat Kabocha Casserole for the Holidays is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook spicy minced meat kabocha casserole for the holidays using 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Spicy Minced Meat Kabocha Casserole for the Holidays:
  1. Make ready 1/4 Kabocha squash
  2. Get 150 grams Mixed ground beef and pork
  3. Make ready 75 grams Onion
  4. Get 1 clove Garlic
  5. Take 1 Egg
  6. Prepare A
  7. Make ready 1/2 tsp ┌Nutmeg (powdered)
  8. Prepare 1/3 tsp │Salt
  9. Make ready 1 └Black pepper (coarsely ground)
  10. Take B
  11. Make ready 1/2 tsp ┌Cinnamon (powdered)
  12. Make ready 1 tsp │Honey
  13. Prepare 1/2 tsp │Salt
  14. Take 1 └Black pepper (coarsely ground)
  15. Prepare 60 ml Whipped cream
  16. Get 1 Panko
  17. Make ready 1 Parmesan cheese
  18. Prepare 1 Olive oil
  19. Prepare 1 Pink peppercorns
  20. Get 1 Parsley
Instructions to make Spicy Minced Meat Kabocha Casserole for the Holidays:
  1. Quickly wash the kabocha squash, wrap loosely in plastic wrap without drying it, and microwave at 500 W for 3 minutes to make it easy to cut. Cut into chunks large enough to cut the holly leaves out, loosely wrap in plastic wrap once again, and microwave at 500 W for 5 minutes to make it soft enough to mash.
  2. Scrape the kabocha off with a spoon and transfer to a bowl. Mash while it is still hot, and cut about 12 leaves out of the rind with a holly leaf cookie cutter.
  3. Finely chop the garlic and onions. Separate the eggs into yolks and whites.
  4. Sauté the garlic in 1/2 tablespoon olive oil, add onions once the garlic is aromatic, and slowly sauté over low heat until transparent.
  5. Add ground meat, and once the meat has broken up, and season with A. Turn off the heat, and mix in the egg white once it has cooled down a little.
  6. Add egg yolks and whipped cream to the kabocha, mix well, and season with B.
  7. Layer the ground meat from Step 5 and the kabocha from Step 6 in a gratin or casserole dish in that order, sprinkle panko, Parmesan cheese, and olive oil, place the holly leaves cut from the kabocha rinds on top by pairing 2 together, and line up in a circle.
  8. Bake at 220℃ for about 20 minutes until golden brown. Place 2 kernels of pink peppercorns between 2 leaves, sprinkle with parsley, and it is done. Adjust the baking time according to your oven.

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