Ingredients Jump to Instructions ↓

  1. 5 to 6 pounds winter squash, cut into 3 inch pieces 3 onions, cut into wedges

  2. 2 poblano chiles, seeded and coarsely chopped Salt and pepper, to taste

  3. 2 tablespoons olive oil Gratin:

  4. 2 tablespoons olive oil

  5. 6 slices (1 ounce each) Wisconsin Provolone, cut in half

  6. 1 1/2 cups fresh bread crumbs

  7. 2 tablespoons pumpkin seed nuts

Instructions Jump to Ingredients ↑

  1. Roasted Squash: In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast at 375° F 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 (190°C) for 15 to 20 minutes or until heated through.


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