Kabocha Gratin

I had this gratin in a restaurant in Tokyo. Kabocha is Japanese pumpkin which is very sweet and more firm than American pumpkin.
How to make:
- microwave whole kabocha for 6min till you can feel it's soft from outside.
- cut top part and remove seeds and fiber.
- make white sauce with sauteed vegetable
-- saute onion, carrot, and other vegetable
-- add butter and flour
-- stir in low heat till flour is fully incorporated.
-- gradually add milk and mix till the sauce becomes thick and creamy.
- place boiled shrimps on the kabocha and cover it with white sauce.
- put cheese on top and bake it till shrimp is cooked