Pumpkin Poblano Casserole


  • 2 poblano peppers
  • 1 large red bell pepper
  • 3/4 cup thinly vertically sliced yellow onion
  • 2 tablespoons olive oil
  • 1 3/4 pounds sugar pumpkin or kabocha squash, seeded, peeled, and cut into 1/3-in.-thick wedges
  • 2 large Yukon Gold potatoes (about 1 1/4 lb.), peeled and thinly sliced
  • 2 garlic cloves, minced 2 tablespoons all-purpose flour
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • Cooking spray
  • 1 (12-oz.) can evaporated low-fat milk
  • 2 ounces queso fresco, crumbled (about 1/2 cup)


  1. Preheat broiler to high.
  2. Broil poblano and bell peppers on a foil-lined baking sheet on top rack of oven for 12 minutes, turning midway through cooking time or as needed. Peppers should be charred and blackened. Make a foil packet by folding sheet of foil in half. Place peppers into packet and fold edges to seal in peppers. Let peppers cool for 5-10 minutes. Peel and seed foil, taking care not to touch eyes. Nitrile cooking gloves are recommended. Remove to a cutting surface and slice peppers into 1/2-inch-wide strips.
  3. Preheat oven to 400° F.
  4. Toss onion, oil, pumpkin, potato, and garlic together. Sprinkle with flour, oregano, cumin, salt, and ground red pepper. Toss and coat thoroughly. Assemble casserole by alternating layers of pumpkin mixture and peppers in a 13- x 9-inch baking dish coated with cooking spray. Pour evaporated milk over vegetables. Spray casserole with cooking spray and over with foil. Bake at 400° F for 45 minutes. Uncover and sprinkle with cheese, baking 10 minutes or until potatoes and pumpkin are tender.

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