Recipe Details

Pumpkin Seed Squash Gratin

Pumpkin Seed Squash Gratin

Courtesy of Wisconsin Milk Marketing Board 8 Servings • 15 Min. Prep Time • 2 Hrs. Cook Time
Ingredients
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

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.