Scalloped Pumpkin and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve a fun fall side dish packed with the earthy flavors of fresh pumpkin, ground nutmeg, and spinach. Shredded Swiss cheese adds creamy texture to the savory casserole. Ingredients:
6 cups cubed peeled fresh pumpkin (2 pounds) |
cooking spray |
1 1/2 cups thinly sliced onion |
1/4 cup all-purpose flour |
2 cups low-salt chicken broth |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
3/4 cup (3 ounces) shredded reduced-fat swiss cheese, divided |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
Directions:
1. Preheat oven to 375°.
2. Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.
3. Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.
4. Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.
5. Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375° for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.
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