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 savory gratin is packed with caramelized onions and creamy pumpkin, and then nestled under a rosemary-Parmesan crust. Put aside enough time to get the onions nice and tender, which could take up to 10 minutes, as they add so much sweetness and depth of flavor to this gratin. It also features canned pumpkin, eggs, evaporated milk, and plain breadcrumbs, most of which you may already have on hand. The delicious cheesy breadcrumb topping is irresistible; just make sure that the gratin bakes long enough for the breadcrumbs to get properly browned.
Ingredients
Cooking spray
2 spray(s)
Olive oil
1 Tbsp
Onion
1 large, thinly sliced and separated into rings
Canned pumpkin puree
1 pound(s)
Egg
2 large egg(s)
Fat free evaporated milk (Vitamins A & D added)
½ cup(s)
Rosemary
2 Tbsp, fresh, leaves, chopped, divided
Grated Parmesan cheese
2 Tbsp, divided
Dried plain breadcrumbs
4 Tbsp, or fresh (fresh preferred)
Cooking spray
1 spray(s)
Instructions
1
Preheat the oven to 400ºF. Coat a 9- X 9-inch pan with cooking spray.
2
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.
3
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.
4
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.
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