Pumpkin Gratin with Crispy Rosemary-Parmesan Topping
2 sprays cooking spray
1 Tbsp olive oil
1 large onion(s), thinly sliced and separated into rings
1 pound canned pumpkin
2 large egg(s)
1/2 cup fat-free evaporated milk
2 Tbsp rosemary, fresh, leaves, chopped, divided
3 Tbsp grated Parmesan cheese
4 Tbsp dried bread crumbs, or fresh (fresh preferred)
1 sprays cooking spray
Preheat oven to 400ºF. Coat a 9- X 9-inch pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Cook onion until soft and caramelized, stirring to prevent sticking, about 9 to 11 minutes; allow to cool.
Place cooled onion, pumpkin, eggs and milk in a large bowl; mix to combine. Add 1 tablespoon of rosemary and pour into prepared pan.
Combine remaining tablespoon of rosemary, cheese and bread crumbs in a small bowl; mix and sprinkle over pumpkin mixture. Lightly coat with cooking spray. Bake until firm and heated through, about 35 to 40 minutes. Slice into 6 pieces and serve.
POINTS® Value: 2
Preparation Time: 18 min
Cooking Time: 50 min
Level of Difficulty: Easy