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Pumpkin Gratin with Crispy Rosemary-Parmesan Topping

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Serves | Prep Time | Cook Time


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

Servings: 6

Preparation Time: 18 min

Cooking Time: 50 min

Level of Difficulty: Easy

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