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.
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Constantinos Mavroyannis
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavors of the squash.
aminisitai tabuanira
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great side dish for any occasion.
Kishan Yadav
[email protected]This dish is a great way to use up leftover squash. I had some butternut squash that I needed to use up and this recipe was the perfect solution.
Bilan Bashka
[email protected]I'm not a big fan of squash, but this dish was surprisingly delicious. The mint and pumpkin seeds really elevate the flavor of the squash.
joy Emeka
[email protected]This dish is so easy to make and it's a great way to get your kids to eat their vegetables.
Daniel Samuel
[email protected]I love the combination of flavors in this dish. The sweetness of the squash, the freshness of the mint, and the crunch of the pumpkin seeds all come together perfectly.
Carlos Rivas
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great side dish for any occasion.
Chris Halstead
[email protected]This recipe is a great way to use up leftover squash. I had some butternut squash that I needed to use up and this recipe was the perfect solution.
Welekazi Mpambani
[email protected]I made this dish for a potluck and it was a big hit. Everyone raved about how delicious it was.
Manoj Gharti
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavors of the squash.
Ashh Theunknown
[email protected]I love the vibrant colors of this dish. It's so visually appealing.
Tigie B
[email protected]This dish is so easy to make and it's a great way to use up leftover squash.
RPB BLAKK
[email protected]I followed the recipe exactly and the squash turned out perfectly tender and flavorful. The mint and pumpkin seeds added a nice touch of freshness and crunch.
julian williams
[email protected]This roasted squash dish was a hit at our dinner party! The combination of roasted squash, mint, and toasted pumpkin seeds was delicious and unique.