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Roasted Squash with Mint and Toasted Pumpkin Seeds

Roasted Squash with Mint and Toasted Pumpkin Seeds

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1 medium acorn or butternut squash or small sugar pumpkin
2 tbsp evoo
Kosher salt and freshly ground black pepper
1/4 cup roasted, salted pumpkin seeds (pepitas)
2 tsp aged balsamic vinegar
2 tbsp fresh mint leaves, finely chopped


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 evoo and season with s&p. 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.
Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and pepitas.

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