Categories: Cheese, Side Dish, Squash, Vegetable

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 pumpkin seed nuts

Directions

1. Roasted Squash:

2. In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast at 375 degrees F for 1 1/2 to 2 hours, until tender. Scoop squash pulp from skin.

3. Gratin:

4. Combine 3 cups roasted squash with roasted onions and chiles in 2 quart gratin dish. Layer with cheese. In skillet, sauti bread crumbs in olive oil, stirring occasionally, until browned. Sprinkle over cheese slices, top with pumpkin seed nuts. Bake at 375 degrees F for 15 to 20 minutes or until heated through.

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