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
  1. Preheat oven to 400ºF. Coat a 9- X 9-inch pan with cooking spray.
  2. 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.
  3. Place cooled onion, pumpkin, eggs and milk in a large bowl; mix to combine. Add 1 tablespoon of rosemary and pour into prepared pan.
  4. 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.
  5. POINTS® Value: 2
  6. Servings: 6
  7. Preparation Time: 18 min
  8. Cooking Time: 50 min
  9. Level of Difficulty: Easy