Ingredients
1 medium Japanese Green Kabocha (available at Smart & Final)
Half an Onion, diced
5 strips of bacon, diced
1 tsp. butter
1 egg
1/3 cup of soy milk or regular milk
1/2 cup grated gruyere cheese
1/3 cup heavy cream
freshly grated nutmeg
salt & pepper to taste
Directions
Preheat oven to 350°F.
Wash and microwave a Japanese pumpkin (kabocha) for 4 minutes or until just soft enough to cut.
Lay the kabocha sideways and cut and save the top to create a small lid. Scoop out the seeds and stringy interior.
Saute the bacon until crispy. Set the bacon aside. Saute the onions and shiitake mushrooms with butter until soft and slightly caramelized and liquids have evaporated. Deglaze the pan with brandy or sherry, saute for an additional 2 minutes.
In a separate bowl, mix the egg, soymilk or milk, heavy cream, nutmeg, salt, pepper. Add the mushroom, onions and bacon and grated cheese. Pour this mixture into the kabocha. do not overfill the pumpkin with the stuffing.
Place the filled kabocha on an oven proof casserole dish, cover with the lid and tent with foil. Bake for 30-40 minutes until the walls of the kabocha are soft.
This dish will stay warm for 2-3 hours. Be sure to cook it on the dish that it is served on as it will collapse.
Serve with bread.
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