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.