Pumpkin Seed Squash Gratin

  • Yield: 8 servings

Ingredients

Roasted Squash:
5 to 6pounds winter squash, cut into 3-inch pieces
3 onions, cut into wedges
2 poblano chiles, seeded and coarsely chopped
Salt and pepper, to taste
2tablespoons olive oil
Gratin:
2tablespoons olive oil
6slices (1-ounce) each) Wisconsin Provolone, cut in half
1 1/2cups fresh breadcrumbs
2tablespoons roasted pumpkin seeds (pepitas)

Instructions

  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

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 317 other followers