Scalloped Pumpkin and Spinach

Scalloped Pumpkin and Spinach

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  • Prep Time


  • Total Time


  • Servings



  • 6

    cups cubed peeled fresh pumpkin (about 2 pounds)

  • Cooking spray

  • cups thinly sliced onion

  • ¼

    cup all-purpose flour

  • 2

    cups low-salt chicken broth

  • ½

    teaspoon salt

  • ¼

    teaspoon ground nutmeg

  • ¼

    teaspoon pepper

  • ¾

    cup (3 ounces) shredded reduced-fat Swiss cheese divided

  • 1

    (10-ounce) package frozen chopped spinach thawed, drained and squeezed dry


Preheat oven to 375º. Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside. Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside. Add flour to skillet. Gradually 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 a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375º for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving. Serving Size: 1 cup


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