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Pumpkin-Poblano Casserole

Pumpkin-Poblano Casserole


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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.

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.


Watch the video: Potato Pumpkin Casserole (May 2022).