• 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


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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Submitted 10/25/07.
Source: Wisconsin Milk Marketing Board
Submitted By: b smith

Pumpkin Seed Squash Gratin