Pumpkin Gratin with Crispy Rosemary-Parmesan Topping

2
Total Time
1 hr 8 min
Prep
18 min
Cook
50 min
Serves
6
Difficulty
Easy
This savory gratin is packed with caramelized onions and creamy pumpkin, and then nestled under a rosemary-Parmesan crust.

Ingredients

cooking spray

2 spray(s)

olive oil

1 Tbsp

uncooked onion(s)

1 large, thinly sliced and separated into rings

canned pumpkin

1 pound(s)

egg(s)

2 large

fat free evaporated milk

½ cup(s)

rosemary

2 Tbsp, fresh, leaves, chopped, divided

grated Parmesan cheese

3 Tbsp

dried plain breadcrumbs

4 Tbsp, or fresh (fresh preferred)

cooking spray

1 spray(s)

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 caramelized, 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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