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Pumpkin Seed Squash Gratin Recipe | |
American Vegetable | |
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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 Tbsp. olive oil Gratin: 6 slices (1 oz. each) Wisconsin Provolone, cut in half 1 1/2 cups fresh bread crumbs 2 Tbsp. olive oil 2 Tbsp. pumpkin seed nuts
Directions:
Roasted Squash: Preheat oven to 375°F. In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast for 1 1/2 to 2 hours, until tender. Scoop squash pulp from skin.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 for 15 to 20 minutes or until heated through. Makes 8 Servings
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