CHICOPEE, Mass. (Mass Appeal) – Pumpkins are the perfect food to cook with in October as we get ready for Halloween! Cathie Cappa, Owner of Auntie Cathie’s Kitchen in West Springfield, taught us all about the different kinds of pumpkins, and showed us how to make a Pumpkin Poblano Casserole.
Pumpkin Poblano Casserole
2 Roasted Poblano Peppers & 1 Roasted Red Pepper
3/4 cup thinly sliced yellow onion
2 Tbsp. Olive Oil
1 3/4 Lb sugar pumpkin, seeded, peeled and cut into wedges
2 large Yukon Gold Potatoes peeled and thinly sliced
2 garlic cloves, minced
2 Tbsp Rice Flour
2 tsp dried oregano
1 tsp ground cumin
1/2 tsp salt
1/4 tsp. ground red pepper
1 12 oz can evaporated low fat milk
2 oz queso fresco, crumbled
Roast Peppers on a baking sheet lined with foil under broiler until charred and black. Fold up foil and crimp tight around peppers. Cool. Peel and seed Peppers and cut into strips.
Preheat oven to 400.
Combine onion, oil, pumpkin, potato and garlic and toss together. Sprinkle with flour and add next 4 ingredients tossing to coat. Place one third of pumpkin mixture in a 13×9 baking dish coated with cooking spray. Sprinkle with pepper strips. Repeat. Pour milk over vegetables. Coat top layer with cooking spray. Cover with foil and bake for 45 min. Uncover, sprinkle with cheese and bake an additional 10 minutes.