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
1 (12-oz.) can evaporated low-fat milk
2 ounces queso fresco, crumbled (about 1/2 cup)
Est. added sugars 0g
How to Make It
Preheat broiler to high.
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.
Preheat oven to 400°F.
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.
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This is a creamy and luscious casserole. I used kabocha squash, which is sweet and softens up perfectly, and large poblanos, which were quite spicy. They can vary in heat. I'd cut back on the amount of poblano next time, as the dish was a little too spicy, but still delicious. Served with Ina Garten's Lemon Chicken Breast and a green salad. Will make this again.
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