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Pumpkin-Poblano Casserole

Photo: Iain Bagwell
Active time 37 mins
Total time 1 hr, 32 mins
Yield

Serves 10 (serving size: about 1 1/4 cups)

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.

Ingredients

  • 2 poblano peppers
  • 1 large red bell pepper
  • 3/4 cup thinly vertically sliced yellow onion
  • 2 tablespoons olive oil
  • 1 3/4 pounds sugar pumpkin or kabocha squash, seeded, peeled, and cut into 1/3-in.-thick wedges
  • 2 large Yukon Gold potatoes (about 1 1/4 lb.), peeled and thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • Cooking spray
  • 1 (12-oz.) can evaporated low-fat milk
  • 2 ounces queso fresco, crumbled (about 1/2 cup)

Nutrition Information

  • Calories 148
  • Fat 4.8 g
  • Satfat 1.2 g
  • Monofat 2.4 g
  • Polyfat 0.4 g
  • Protein 6 g
  • Carbohydrate 21 g
  • Fiber 2 g
  • Cholesterol 9 mg
  • Iron 1 mg
  • Sodium 202 mg
  • Calcium 138 mg
  • Sugars 6 g
  • Est. Added Sugars g

How to Make It

  1. Preheat broiler to high.

  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.

  3. Preheat oven to 400°F.

  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.