Best 2 Roasted Squash Mint And Toasted Pumpkin Seeds Recipes
Roasted squash, mint, and toasted pumpkin seeds come together to create a side dish that is both flavorful and nutritious. Whether you're looking for a healthy side dish for a special occasion or a quick and easy weeknight dish, this recipe has you covered. The squash is roasted until tender and slightly caramelized, while the mint adds a refreshing pop of flavor. Toasted pumpkin seeds add a nutty crunch and a boost of protein. With its vibrant colors and delicious flavors, this dish is sure to be a hit at any table.
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ROASTED SQUASH WITH MINT AND TOASTED PUMPKIN SEEDS
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Provided by Susan Spungen
Categories Appetizer Side Roast Thanksgiving Low Fat Vegetarian Low Cal Dinner Lunch Mint Squash Butternut Squash Fall Winter Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
ROASTED SQUASH, MINT AND TOASTED PUMPKIN SEEDS
Steps:
- 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. Peel and slice red onion into 1" wedges. 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. 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. Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
Tips:
- Choose the right squash: For this recipe, select a firm, heavy squash with deep-colored skin. Acorn, butternut, and kabocha squash are all good options.
- Roast the squash properly: Preheat your oven to the correct temperature and roast the squash until it is tender and caramelized. The exact roasting time will vary depending on the type of squash you are using.
- Use fresh mint: Fresh mint adds a bright, herbaceous flavor to the dish. If you don't have fresh mint, you can substitute dried mint, but use less of it.
- Toast the pumpkin seeds: Toasting the pumpkin seeds adds a nutty flavor and a crunchy texture to the dish. You can toast them in a skillet or in the oven.
- Serve warm: This dish is best served warm, so make sure to roast the squash and toast the pumpkin seeds just before serving.
Conclusion:
This roasted squash, mint, and toasted pumpkin seed dish is a delicious and healthy side dish that is perfect for fall. The squash is roasted until it is tender and caramelized, and the fresh mint and toasted pumpkin seeds add a bright, herbaceous flavor and a crunchy texture. This dish is also very versatile and can be served as a side dish, a main course, or even a salad. So next time you are looking for a healthy and delicious fall dish, give this roasted squash, mint, and toasted pumpkin seed recipe a try.
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