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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Zaryab Sheikh
[email protected]Thanks for sharing this recipe! I'm going to add it to my recipe box.
Hossam H Shehata
[email protected]I'm always looking for new squash recipes. This one looks like a keeper.
Darren Kinnersley
[email protected]This recipe seems easy enough. I think I'll give it a try.
Anu Bhatt
[email protected]I'm not sure about the mint. I might try it without it.
GR ACE
[email protected]This looks like a delicious recipe. I can't wait to try it!
Zakhele Yende
[email protected]I'm going to try this recipe with butternut squash next time.
Irene Ybarra
[email protected]This recipe is a great way to use up leftover squash.
Juliet Nakawuki
[email protected]I'm allergic to nuts, so I omitted the pumpkin seeds. It was still delicious.
Emma Felix
[email protected]I didn't have any mint on hand, so I used basil instead. It was still very good.
Tabeh rasool
[email protected]The squash was a little bland for my taste, but the mint and pumpkin seeds added a nice flavor.
Bitarul Islam
[email protected]I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.
ijisakin sunday
[email protected]This is a great recipe for a fall dinner. It's easy to make and the flavors are amazing.
Amir iqbal Faridi
[email protected]I'm not usually a fan of squash, but this recipe changed my mind. It was so good!
YAZAN BROO
[email protected]I made this for dinner last night and it was a hit! Everyone loved it.
C Stuart
[email protected]This roasted squash with mint and toasted pumpkin seeds recipe is a winner! The squash was perfectly roasted, and the mint and pumpkin seeds added a delicious flavor.