Best 4 Roasted Squash With Mint And Toasted Pumpkin Seeds Recipes
Welcome to the ultimate guide to roasting squash with mint and toasted pumpkin seeds, a delectable dish that blends sweet and savory flavors with a refreshing twist of mint. Whether you're a seasoned cook or just starting out, this comprehensive guide will walk you through the process of creating this delightful dish, ensuring a perfect balance of flavors and textures that will tantalize your taste buds. From selecting the right type of squash to roasting it to perfection, and adding the finishing touches of mint and toasted pumpkin seeds, we'll provide you with all the tips and tricks you need to make this dish a culinary success.
Let's cook with our recipes!
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 WINTER SQUASH SEEDS
Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.
Provided by Blancheskid
Categories Appetizers and Snacks Nuts and Seeds
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
- Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 6.1 g, Fat 19.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 297 mg, Sugar 0.3 g
ROASTED BUTTERNUT SQUASH WITH MINT AND TOASTED PUMPKIN SEEDS
Make and share this Roasted Butternut Squash With Mint and Toasted Pumpkin Seeds recipe from Food.com.
Provided by Wendys Kitchen
Categories Pumpkin
Time 45m
Yield 6 serving(s)
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.
- Read More http://www.epicurious.com/recipes/food/views/Roasted-Squash-with-Mint-and-Toasted-Pumpkin-Seeds-368265#ixzz2mjZb8QJI.
Nutrition Facts : Calories 282.9, Fat 12, SaturatedFat 1.8, Sodium 16.6, Carbohydrate 45.4, Fiber 8, Sugar 8.8, Protein 5.5
ROASTED SQUASH WITH DATE RELISH AND PUMPKIN SEEDS
Provided by Suzanne Goin
Categories Side Roast Thanksgiving Vegetarian High Fiber Parmesan Date Squash Pumpkin Fall Low Cholesterol Seed Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 375°F. Spread out pumpkin seeds in a single layer on a rimmed baking sheet and toast on top rack, stirring once or twice, until lightly browned, puffed, and aromatic, about 7 minutes. Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt. Let cool on sheet; transfer to a work surface and coarsely chop. DO AHEAD: Pumpkin seeds can be prepared 1 day ahead. Store airtight at room temperature.
- Increase oven temperature to 425°F. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4"-thick wedges. Place squash, 1/4 cup oil, and thyme in a large bowl. Season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer.
- Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.
- Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl. Season dressing with salt, pepper, and additional lemon juice, if desired. Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing. Season with salt and pepper; toss to coat. Add dates and Parmesan, if using, to remaining dressing in bowl for date relish.
- Arrange dandelion greens on a large platter; top with warm squash. Spoon date relish over; garnish with pumpkin seeds.
Tips:
- Choose the right squash: Butternut squash, kabocha squash, and acorn squash are all great choices for roasting. Look for squashes that are firm and have a deep, rich color.
- Roast the squash until it is tender: The squash should be tender enough to easily pierce with a fork. Roasting time will vary depending on the type of squash and the size of the pieces.
- Add flavorings to the squash: Olive oil, salt, and pepper are all classic flavorings for roasted squash. You can also add other herbs and spices, such as rosemary, thyme, sage, or garlic powder.
- Toast the pumpkin seeds: Toasting the pumpkin seeds is a great way to add extra flavor and texture to the dish. Simply toss the pumpkin seeds with a little olive oil and salt, and then roast them in the oven until they are golden brown.
- Serve the roasted squash with a variety of toppings: Roasted squash can be served with a variety of toppings, such as crumbled feta cheese, toasted walnuts, or a drizzle of balsamic vinegar.
Conclusion:
Roasted squash with mint and toasted pumpkin seeds is a delicious and versatile dish that can be enjoyed as a side dish, main course, or appetizer. It is a great way to use up leftover squash, and it is also a healthy and flavorful option for vegetarians and vegans. With its sweet flavor and colorful appearance, roasted squash is a surefire hit at any gathering.
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