Pumpkin Seed Squash Gratin

A spicy, southwestern-style winter squash gratin with onions and poblano chiles, topped with bread crumbs, pumpkin seeds and Jack cheese.

Recipe 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 ground black pepper, to taste
2 tablespoons olive oil

Gratin:
2 tablespoons olive oil
6 slices (1 ounce each) Wisconsin Jack cheese, cut in half
1 1/2 cups fresh bread crumbs
2 tablespoons shelled pumpkin seeds

Cooking Directions:

1. For Roasted Squash: In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast at 375°F (190°C) for 1 1/2 to 2 hours, until tender. Scoop squash pulp from skin.
2. For 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.
3. Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes or until heated through.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.