Easy & Classic Kabocha Squash Gratin

• 1/2 Onion (sliced)
• 1/3 Carrot
• 1 Green pepper
• 1/3 pack Shimeji mushrooms
• 2 Chicken tenders
• 1 Penne pasta
• 1/4 Kabocha squash
• 350 ml Low fat milk
• 2 Soup stock cubes
• 1 dash Black pepper
• 1 Cheese
• 1 dash Panko
• 1 dash Margarine (or butter)
• 1 dash Flour (cake flour)

1. Melt the margarine in a frying pan and stir-fry the onion, carrots and mushrooms.
2. Cut the chicken tenders into bite sized pieces and add to the pan, along with some firmly cooked penne pasta, and sprinkle with black pepper.
3. Lightly break up the boiled kabocha squash and add it to the pan as well.
4. Stir-fry while mixing it into the cooked ingredients.
5. Dissolve some flour in a pan of milk, then heat the milk up and add the soup stock cubes.
6. Pour the sauce from Step 4 into the frying pan from Step 3 and mix everything together.
7. Sprinkle some cheese and panko over the top and bake in the oven.

onion, carrot, green pepper, pack, chicken tenders, pasta, squash, milk, cubes, black pepper, cheese, margarine, flour

Taken from cookpad.com/us/recipes/171510-easy-classic-kabocha-squash-gratin (may not work)