6 cups cubed, peeled fresh pumpkin (2 pounds)
1 1/2 cups thinly sliced onion
1/4 cup all-purpose flour
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2 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese, divided
1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
Makes 4 servings.
Preheat oven to 375 degrees. Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.
Place large skillet coated with cooking spray over medium heat; add onion and saute 7 minutes. Remove onion from skillet, and set aside.
Add flour to skillet. Add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg and pepper.
Combine pumpkin, onion, 1/4 cup cheese and spinach in bowl. Spoon pumpkin mixture into 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake 30 minutes or until bubbly. Broil 3 minutes. Let stand 5 minutes before serving.