Kabocha Soy Milk Gratin (Dairy-free)

Ingredients

• 1/4 Kabocha squash
• 1 packet Shimeji mushrooms
• 3 slice Bacon
• 1 Garlic olive oil or olive oil
• 180 ml Soy milk
• 1 tsp Miso
• 1 tsp Rice flour

Instructions

1. Scrape off the dirty parts of the kabocha skin.
2. Slice the kabocha squash thinly into pieces about 1 cm-thick.
3. Put the pieces on a plate, cover lightly with plastic wrap, and microwave on high heat for 5 minutes.
4. Coat a frying pan with olive oil and stir-fry the thin strips of bacon and shimeji mushrooms.
5. Pour the soy milk into a small saucepan and turn the heat to very low.
6. Dissolve the miso in it, add the rice flour, and mix well until thickened.
7. Place the kabocha in a dish, top with the bacon and mushrooms, then pour on the milk sauce from Step 3.
8. Bake in the oven at 180C for 15 minutes.