Pumpkin Gratin with Crispy Rosemary-Parmesan Topping
- Total Time
This savory gratin is packed with caramelized onions and creamy pumpkin, and then nestled under a rosemary-Parmesan crust.
cooking spray2 spray(s)
olive oil1 Tbsp
uncooked onion(s)1 large, thinly sliced and separated into rings
canned pumpkin1 pound(s)
fat free evaporated milk½ cup(s)
rosemary2 Tbsp, fresh, leaves, chopped, divided
grated Parmesan cheese3 Tbsp
dried plain breadcrumbs4 Tbsp, or fresh (fresh preferred)
cooking spray1 spray(s)
- Preheat oven to 400ºF. Coat a 9- X 9-inch pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Cook onion until soft and caramelized, stirring to prevent sticking, about 9 to 11 minutes; allow to cool.
- Place cooled onion, pumpkin, eggs and milk in a large bowl; mix to combine. Add 1 tablespoon of rosemary and pour into prepared pan.
- 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.