Scalloped Pumpkin and Spinach

  • dawnsn Posted: 11/08/08
    Worthy of a Special Occasion

    If you love pumpkin, you'll love this dish. The trick is the sauce has to be really thick or you'll end up with a runny dish. The spinach, even though squeezed dry, continues to release liquid with cooking. To blend the flour more easily, I melted a little (2 Tblspns) butter into the pan before adding the flour.

  • kapc21 Posted: 10/18/09
    Worthy of a Special Occasion

    I was excited to try this, because I like all of the ingredients and wanted a new fall side dish. I did not care for the sauce's consistancy. I would have preferred to be creamier. I put the flour in some butter before adding the broth as suggested by another reader. I don't know that I will bother making it again.

  • leanne21071 Posted: 11/20/08
    Worthy of a Special Occasion

    I changed it up just a little. I had a package of low fat mixed cheeses that I used and I added a dash of ground cayenne pepper. I also had to subtitute pumpkin spice for nutmeg. It came out wonderful. I will make it again and again. We I made it up a hour or so before guests arrived so I could clean up. It went well with the grilled chicken and salad.

  • erindiane Posted: 12/08/08
    Worthy of a Special Occasion

    I came across this recipe when I was looking for something to serve at Thanksgiving that could work as a side dish for the meat eaters, but would be filling enough to be an entree for vegetarians. This was terrific. It was pretty on the table, it was a little unusual but still very Thanksgiving-y, and the combination of flavors was great together. It was fairly easy to make (except for cutting up the pumpkin, which is a huge pain but can be done in advance). I did cook the flour in a little butter to make a roux before adding the broth - I just didn't trust the sauce to thicken otherwise. And I substituted veggie broth for the chicken broth since I was serving to vegetarians.

  • KMartinez Posted: 10/19/11
    Worthy of a Special Occasion

    I used 1/4 c of cornstarch instead of flour and the sauce was thick and bubbly. I think it would have been better with fresh spinach. Overall, a nice side dish but not great. I gave it three stars because I don't think it was worth the effort of cutting up a fresh pumpkin.


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