Photo: Iain Bagwell  
Active Time
37 Mins
Total Time
1 Hour 32 Mins
Yield
Serves 10 (serving size: about 1 1/4 cups)

How to Make It

Step 1

Preheat broiler to high.

Step 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.

Step 3

Preheat oven to 400°F.

Step 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.

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Ratings & Reviews

Rich and Delicious

JanBeard
October 30, 2016
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.