Pumpkin Gratin with Crispy Rosemary-Parmesan Topping
2
Points®
Total time: 1 hr 8 min • Prep: 18 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
This savoury gratin is packed with caramelised onions and creamy pumpkin, and then nestled under a rosemary-Parmesan crust.
Ingredients
Olive oil
1 tbsp(s)
Onion
1 large, thinly sliced and separated into rings
Canned pumpkin
1 pound(s)
Raw egg
2 large
Fat free evaporated milk
½ cup(s)
Rosemary
2 tbsp(s), fresh, leaves, chopped, divided
Grated Parmesan cheese
3 tbsp(s)
Dried plain breadcrumbs
4 tbsp(s), or fresh (fresh preferred)
Instructions
1
Preheat oven to 400ºF. Coat a 9- X 9-inch pan with cooking spray.
2
Heat oil in a large nonstick skillet over medium-high heat. Cook onion until soft and caramelised, stirring to prevent sticking, about 9 to 11 minutes; allow to cool.
3
Place cooled onion, pumpkin, eggs and milk in a large bowl; mix to combine. Add 1 tablespoon of rosemary and pour into prepared pan.
4
Combine remaining tablespoon of rosemary, cheese and bread crumbs in a small bowl; mix and sprinkle over pumpkin mixture. Lightly coat with cooking spray. Bake until firm and heated through, about 35 to 40 minutes. Slice into 6 pieces and serve.
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