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Squash Gratin with Provolone & Pumpkin Seeds

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Serves 8. » eatwisconsincheese.com

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

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) Smoked Wisconsin Provolone, cut in half
    1 1/2 cups fresh bread crumbs
    2 tablespoons pumpkin seed nuts


Preparation:

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, 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.