Scalloped Pumpkin



6 cups peeled and cubed fresh pumpkin

2 tablespoons butter

1 cup thinly sliced onion

¼ cup all purpose flour 

2 cups low sodium chicken broth

½ teaspoon salt

¼ teaspoon nutmeg

¼ teaspoon pepper

¾ cup shredded swiss cheese – divided

1 10 oz. package frozen chopped spinach, thawed, drained, and squeezed dry


Preheat oven to 375 F.

Cook pumpkin cubes in boiling water about 8 minutes, or until tender.

Meanwhile, melt butter in a large skillet and swirl to coat bottom.

Saute onion until golden, about 7 minutes.

Remove onion and set aside.

Turn off pumpkin and drain. Set aside.

Add flour to skillet. Gradually add broth, stirring with a whisk until blended.

Cook over medium heat or until thick and bubbly, stirring constantly – about 6 minutes.

Turn off heat.

Stir in salt, nutmeg, and pepper

In a large bowl, combine pumpkin, onion ¼ cup of cheese, and spinach.

Spoon into a 6 cup gratin dish. (you may want to spray with cooking spray first.)

Pour sauce over the pumpkin mix

Sprinkle the rest of the cheese over the top.

Bake for 30 minutes, or until bubbly.

Broil for 3 minutes or until cheese is golden brown

Let stand 5 minutes before serving

Makes 4 servings. 189 calories in case you were wondering…



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