Pumpkin Gratin with Crispy Rosemary-Parmesan Topping
1 large, thinly sliced and separated into rings
Canned pumpkin puree
2 large egg(s)
Fat free evaporated milk
2 Tbsp, fresh, leaves, chopped, divided
Grated Parmesan cheese
2 Tbsp, divided
Dried plain breadcrumbs
4 Tbsp, or fresh (fresh preferred)
- Preheat the oven to 400ºF. Coat a 9- X 9-inch pan with cooking spray.
- Heat the oil in a large nonstick skillet over medium-high heat. Cook the onion until soft and caramelized, stirring to prevent sticking, about 9 to 11 minutes; remove from heat and let the onions cool.
- Place the cooled onions, pumpkin, eggs, and milk in a large bowl; mix to combine. Add 1 tablespoon of rosemary and pour the mixture into the prepared pan.
- In a small bowl, combine the remaining tablespoon of rosemary, the cheese, and the bread crumbs; sprinkle the bread crumb mixture over the pumpkin. Lightly coat with cooking spray. Bake until firm and heated through, about 35 to 40 minutes. Scoop into 6 servings.