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.
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curpt gaming
[email protected]This dish is perfect for a fall dinner party.
Melanie Gifford
[email protected]I'm not a huge fan of squash, but this recipe changed my mind.
Haider Shareef
[email protected]This recipe is a great way to get your kids to eat their vegetables.
candice derose
[email protected]I love the combination of sweet and savory in this dish.
Aminah Sohan
[email protected]The mint and toasted pumpkin seeds add a really nice touch to this dish.
GEMVAMPIRE1 Irving
[email protected]This dish is a great way to use up leftover squash.
Namutebi Sharifah
[email protected]I love that this recipe is healthy and delicious.
Arihanna Harrigan
[email protected]This recipe is so easy to make, even a beginner can do it.
Tomol Mcgrea
[email protected]I made this dish for Thanksgiving and it was a huge success.
Black 444
[email protected]This dish is perfect for a fall dinner party.
eman omar omar
[email protected]I'm not a huge fan of squash, but this recipe changed my mind.
mido shopra
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Taylor Family
[email protected]I love the combination of sweet and savory in this dish.
Denzil Moloto
[email protected]The mint and toasted pumpkin seeds add a really nice touch to this dish.
Ch Naeem Khalid
[email protected]This dish is a great way to use up leftover squash.
Bhupendra Thaquree
[email protected]I love this recipe! It's so versatile and can be served as a side dish or a main course.
The_PHOENIX _GAMER
[email protected]This recipe is so easy to follow and the results are amazing. I will definitely be making it again.
Dahaur Thakur
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of flavors.
Acharya Machindra
[email protected]This recipe was absolutely delicious! The squash was roasted to perfection and the mint and toasted pumpkin seeds added a lovely flavor.