Pumpkin-Poblano Casserole

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Pumpkin-Poblano Casserole Recipe

Photo: Iain Bagwell


Serves 10 (serving size: about 1 1/4 cups)


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2 poblano peppers
1 large red bell pepper
3/4 cup thinly vertically sliced yellow onion
2 tablespoons olive oil
1 3/4 pounds sugar pumpkin or kabocha squash, seeded, peeled, and cut into 1/3-in.-thick wedges
2 large Yukon Gold potatoes (about 1 1/4 lb.), peeled and thinly sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cooking spray
1 (12-oz.) can evaporated low-fat milk
2 ounces queso fresco, crumbled (about 1/2 cup)


Active: 37 Minutes
Total: 1 Hour, 32 Minutes

1. Preheat broiler to high.

2. Place poblano and bell peppers on a baking sheet lined with 2 long sheets of foil. Place pan on top rack of oven; broil 12 minutes or until blackened and charred, turning after 6 minutes. Remove from oven; loosely wrap peppers in foil, crimping edges to seal. Cool. Working on foil, peel and seed peppers. Transfer to a cutting board; discard skin, seeds, membranes, and foil. Cut peppers into 1/2-inch-wide strips.

3. Preheat oven to 400°F.

4. Combine onion, oil, pumpkin, potato, and garlic; toss. Sprinkle with flour and next 4 ingredients (through ground red pepper), tossing to coat. Place one-third of pumpkin mixture in a 13- x 9-inch baking dish coated with cooking spray. Sprinkle with one-third of pepper strips. Repeat procedure twice with pumpkin mixture and peppers. Pour milk over vegetables. Coat top layer with cooking spray. Cover with foil; bake at 400°F for 45 minutes. Uncover and sprinkle with cheese. Bake an additional 10 minutes or until potatoes and pumpkin are tender.

Created date

August 2016

Nutritional Information

Calories 148
Fat 4.8 g
Satfat 1.2 g
Monofat 2.4 g
Polyfat 0.4 g
Protein 6 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 9 mg
Iron 1 mg
Sodium 202 mg
Calcium 138 mg
Sugars 6 g
Est. Added Sugars 0 g