Pumpkin Seed Squash Gratin

  • Yield 8 servings

This winter squash casserole is topped with Provolone cheese and roasted pumpkin seeds.


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
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)


  1. Preheat oven to 375F.
  2. 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.
  3. 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.

Recipe courtesy of the Wisconsin Milk Marketing Board



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