Scalloped Pumpkin and Spinach


Please submit recipes to:

Farmers Market Authority
RSA Plaza, Suite 330
770 Washington Avenue
Montgomery, Al 36130

Scalloped Pumpkin Pie 

Yield - 4 servings (serving size: 1 cup)


  • 6 cups cubed peeled fresh pumpkin     (2 pounds)
  • Cooking spray
  • 1 1/s  cups thinly sliced onion
  • 1/4 cup all-purpose flour
  • 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
  • 10-ounces of chopped spinach drained and squeezed dried


Preheat oven to 375°.

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 375° for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.