Pumpkin Seed Squash Gratin
Courtesy of Wisconsin Milk Marketing Board 8 Servings • 15 Min. Prep Time • 2 Hrs. Cook Time| Ingredients |
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| 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 |
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| 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 |
Directions:
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.
