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Layers of flavor make this unexpected side dish a wow-worthy winner. A different spin on the classic gratin, sweet sugar pumpkin and spicy poblano peppers make for a creamy and hot casserole that will make you want a second helping. The secret ingredient is a can of evaporated low-fat milk, which is poured over the vegetables to seal in their flavor while adding a whole new level of decadence. Ever versatile, this dish would work as a side with Tex-Mex, but would also not be out of place on the Thanksgiving table.

Cheryl Slocum
This Story Originally Appeared On cookinglight.com

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Credit: Iain Bagwell

Recipe Summary test

active:
37 mins
total:
1 hr 32 mins
Yield:
Serves 10 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Nutrition Facts

148 calories; fat 4.8g; saturated fat 1.2g; mono fat 2.4g; poly fat 0.4g; protein 6g; carbohydrates 21g; fiber 2g; cholesterol 9mg; iron 1mg; sodium 202mg; calcium 138mg; sugars 6g.
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