Pumpkin Seed Squash Gratin
Source of Recipe
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Recipe Link: http://www.momsmenu.com/holiday/thanksgiving/spiced_pumpkin_bread.shtml
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 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 degrees 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, saute bread crumbs in olive oil, stirring
occasionally, until browned.
Sprinkle over cheese slices; top with pumpkin seed nuts.
Bake for 15 to 20 minutes or until heated through.
Makes 8 servings.
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