Pumpkin Seed Squash Gratin
| Serves | 8 |
|---|---|
| Ingredients | Vegetables |
| Day Part | Dinner, Lunch |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Let the delicious flavors of fall blend into your menu with this pumpkin seed squash gratin. The savory and spicy roasted squash is complemented with Wisconsin Provolone and crunchy 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 bread crumbs
2 tablespoons roasted pumpkin seeds (pepitas)
Steps
Preheat oven to 375°F.
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.