Roasted Squash with Mint and Toasted Pumpkin Seeds
A beautiful autumn dish featuring tender roasted squash wedges topped with toasted pepitas, fresh mint, and a drizzle of balsamic vinegar. Perfect as a seasonal side dish that combines sweet, savory and herbal flavors.
Ingredients
- •2 whole medium acorn or butternut squash or small sugar pumpkins (about 3 pounds total)
- •4 tablespoons olive oil, divided
- •1 to taste Kosher salt and freshly ground black pepper
- •¼ cup shelled pumpkin seeds (pepitas)
- •1 tablespoon aged balsamic vinegar
- •¼ cup fresh mint leaves
- •torn
Cooking Instructions
- 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.
30 min
- 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, 4-5 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.
5 min
- 3.
Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
2 min
