Soy Milk and Kabocha Squash Gratin

• 1/4 Kabocha squash
• 1 Onion
• 4 slice Bacon
• 1 pack Shimeji mushrooms
• 300 ml Processed soy milk (or milk)
• 2 1/2 tbsp Cake flour
• 1 tbsp Butter
• 1 tsp each Soy sauce, dashi stock granules
• 1 dash Salt and pepper
• 1 Broccoli
• 4 slice Easy melt cheese
• 1 to garnish Parsley

1. Cut the kabocha squash into pieces.
2. Microwave and place in a gratin dish.
3. Mince the onion, and cut the bacon into 1 cm wide strips.
4. Remove the stems from shimeji mushrooms, and separate.
5. Heat the butter in a frying pan, and stir-fry the onion and bacon.
6. When the onion becomes soft and wilted, add the shimeji mushrooms, and continue stir-frying.
7. Add a small amount of salt and pepper, dashi stock granules, and cake flour, then continue stir-frying.
8. When they are no longer floury, gradually add the soy milk.
9. When the sauce becomes your desired consistency, swirl in the soy sauce from the edge of the pan.
10. Stir briefly, and pour the sauce over the Step 1 kabocha squash.
11. Decorate with boiled broccoli, and put easy melt cheese on top.
12. Bake in a toaster oven until nicely browned.
13. Sprinkle with parsley, and it's done.

squash, onion, bacon, pack, soy milk, flour, butter, soy sauce, salt, broccoli, melt cheese, parsley

Taken from cookpad.com/us/recipes/153367-soy-milk-and-kabocha-squash-gratin (may not work)