Pumpkin Seed Squash Gratin
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 15 Min.
Cook Time: 2 Hrs.
Prep Time: 15 Min.
Cook Time: 2 Hrs.
What you need:
Roasted Squash:
* 5-6 lb. winter squash, cut into 3" pieces
* 3 onions, cut into wedges
* 2 poblano chilies, seeded and coarsely chopped
* salt and pepper to taste
* 2 Tbsp. olive oil
Gratin:
* 2 Tbsp. olive oil
* 6 slices (1-oz. each) Wisconsin Provolone, cut in half
* 1-1/2 c. fresh breadcrumbs
* 2 Tbsp. pumpkin seed nuts
* 5-6 lb. winter squash, cut into 3" pieces
* 3 onions, cut into wedges
* 2 poblano chilies, seeded and coarsely chopped
* salt and pepper to taste
* 2 Tbsp. olive oil
Gratin:
* 2 Tbsp. olive oil
* 6 slices (1-oz. each) Wisconsin Provolone, cut in half
* 1-1/2 c. fresh breadcrumbs
* 2 Tbsp. pumpkin seed nuts
What to do:
1. Roasted Squash: In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast at 375°F for 1 1/2 to 2 hrs. until tender. Scoop squash pulp from skin.
2. Gratin: Combine 3 c. roasted squash with roasted onions and chiles in 2 quart gratin dish. Layer with cheese.
3. In skillet, sauté bread crumbs in olive oil, stirring occasionally, until browned. Sprinkle over cheese slices; top with pumpkin seed nuts. Bake at 375°F for 15 to 20 min. or until heated through.
2. Gratin: Combine 3 c. roasted squash with roasted onions and chiles in 2 quart gratin dish. Layer with cheese.
3. In skillet, sauté bread crumbs in olive oil, stirring occasionally, until browned. Sprinkle over cheese slices; top with pumpkin seed nuts. Bake at 375°F for 15 to 20 min. or until heated through.