Recipe for Roasted Squash and Pumpkin Seed Gratin 
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Yield:
8 servings
Ingredients:
Amount Ingredient
For roasted squash: ----------------
5 x -6 lbs. winter squash, cut into 3 inch pieces
3 x onions, cut into wedges
2 x poblano chilies, seeded and chopped
Salt and pepper to taste
2 tbl olive oil
----------------- For gratin: ----------------
2 tbl olive oil
6 slc provolone cheese, cut in half
1/2 cup fresh bread crumbs
Instructions:
Instructions: In large roasting pan place squash, onions, chilies, salt and pepper. Drizzle with 2 Tablespoons olive oil. Cover, roast at 375 for 1 1/2 to 2 hrs., until tender. Scoop squash pulp from skin. For gratin, combine 3 cups roasted squash with roasted onions and chilies in 2-qt. dish. Layer with cheese. In skillet, saute bread crumbs in 2 Tablespoons olive oil, stirring occasionally, until browned. Sprinkle over cheese slices; top with pumpkin seed nuts. Bake at 375 for 15 to 20 minutes or until heated through.

Makes 8 servings.

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