Squash Gratin with Provolone & Pumpkin Seeds

by Brennans Market Admin

Serving Size: Serves 8


Roasted Squash:

5 to 6 pounds winter squash, cut into 3 pieces

3 onions, cut into wedges

2 poblano chiles, seeded and coarsely chopped

to taste salt and pepper

2 Tablespoons olive oil


2 Tablespoons olive oil

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

1 1/2 cups fresh bread crumbs

2 Tablespoons roasted and salted pumpkin seeds

Adapted From: eatwisconsincheese.com

This flavorful side dish is great with pork, chicken or turkey dishes.

Preheat oven to 375F.

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, saute 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.