A spicy, southwestern-style
winter squash gratin with onions and poblano chiles, topped with
fresh bread crumbs, pumpkin seeds and provolone cheese.
Pumpkin
Seed Squash Gratin
- 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 shelled pumpkin seeds
- For Roasted Squash: In large roasting
pan place squash, onions, chiles, salt and pepper. Drizzle with
olive oil. Cover; roast at 375°F (190°C) for 1 1/2 to
2 hours, until tender. Scoop squash pulp from skin.
- For Gratin: Combine 3 cups roasted squash
with roasted onions and chiles in 2 quart gratin dish. Layer
with cheese. 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 (190°C) for 15 to
20 minutes or until heated through.
Makes 8 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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