pumpkin gratin

⁡ ① Cut the top 1/4 of the pumpkin and remove the seeds.

Bake the pumpkin (including the top) in an unpreheated oven at 170°C for 40-50 minutes, turning occasionally.

* This is an application of the baking method for making sweet sweet potatoes.
Bake the sweet potato longer, about 90 minutes.

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② Put oil in a frying pan and fry the chicken and onion over medium heat. ⁡

③ When the onion becomes soft, add other vegetables and fry lightly.

④ Add 100cc of water, skimmed milk (or milk), and Maedake's additive-free chicken soup, boil for 1-2 minutes, turn off the heat, and wait for the pumpkin to bake.

⑤ When the pumpkin is burnt, remove the chestnuts, leaving about 5 mm from the skin on the inside.
Crush the hollowed out meat into Step 4, add potato starch and mix.

⑥ When you have your favorite thickness, turn off the heat and adjust the taste with salt and pepper.

⑦Put ⑥ into the hollowed out pumpkin, put cheese on top and decorate the top of the pumpkin.

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supplement
* Vegetables are ingredients you have at home.
* Skim milk was out of milk, so I used it instead.

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Completely free of chemical seasonings and amino acids, the soup stock is packed with kindness, peace of mind, and deliciousness, as if it were made by carefully boiling down food at home.
There are multiple ingredients in the dashi, so it's the same as using multiple ingredients.

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I'm glad that the repertoire that can be made in a short time and with peace of mind has increased 😊

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For the recipe, I tried to transcribe the usual eye measurement that is really appropriate.

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The amount of pumpkin seeds, amount of seeds, and sweetness vary greatly from person to person, so if you don't have enough sweetness, try adding mirin or dashi.