Pumpkin Seed Squash Gratin
- Yield 8 servings
This winter squash casserole is topped with Provolone cheese and roasted pumpkin seeds.
Ingredients
- Roasted Squash:
- 5 to 6 pounds winter squash, cut into 3-inch pieces
- 3 -- onions, cut into wedges
- 2 -- poblano chiles, seeded and coarsely chopped
- -- Salt and pepper, to taste
- 2 tablespoons olive oil
- Gratin:
- 2 tablespoons olive oil
- 6 slices (1-ounce) each) Wisconsin Provolone, cut in half
- 1 1/2 cups fresh breadcrumbs
- 2 tablespoons roasted pumpkin seeds (pepitas)
Instructions
- Preheat oven to 375F.
- Roasted Squash: In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; bake for 1 1/2 to 2 hours, until tender. Keep onion at 375°F. Scoop squash pulp from skin.
- Gratin: Measure 3 cups roasted squash, combine with roasted onions and chiles in 2-quart gratin dish. Layer and top with cheese. In skillet, sauté bread crumbs in olive oil, stirring occasionally, until browned. Sprinkle over cheese slices; top with roasted pumpkin seeds. Bake for 15 to 20 minutes or until heated through.
