Roasted Squash with Mint and Toasted Pumpkin Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results. Ingredients:
2 medium acorn or butternut squash or small sugar pumpkins (about 3 pounds total) |
4 tablespoons olive oil, divided |
kosher salt and freshly ground black pepper |
1/4 cup shelled pumpkin seeds (pepitas) |
1 tablespoon aged balsamic vinegar |
1/4 cup fresh mint leaves, torn |
Directions:
1. Preheat oven to 425°F. Cut squash into 1 1/2 -thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
2. Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 45 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
3. Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
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