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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Gopikrishna Adhikari
gopikrishna93@gmail.comThis recipe is a winner!
Willy's Wonderland arty alligator
willys-w37@aol.comThank you for sharing this recipe!
Karls Sancen
s-k@yahoo.comI'll definitely be making this recipe again and again.
Busi Busisiwe
busi_busisiwe@gmail.comThis is the best roasted squash recipe I've ever tried.
muzawalu Kibirige
k.muzawalu50@hotmail.comI'm so glad I found this recipe.
Venesh Rameswar
rameswar40@hotmail.comThis recipe is a must-try for any home cook.
Taqi Hussain
hussaintaqi@hotmail.co.ukI can't wait to try this recipe again!
huffrey nyakundi
nyakundi-h50@hotmail.comThis dish is so versatile. You can serve it as a side dish, main course, or even as a salad.
Zohair Ouakhroun
zohairouakhroun@gmail.comI love the simplicity of this recipe.
Emmanuel Ekwere
emmanuel.ekwere@yahoo.comThis recipe is a great way to get your kids to eat their vegetables.
Glenda Rodriguez
g.rodriguez@hotmail.co.ukI would definitely recommend this recipe to anyone who loves squash.
Akshay Vaishnav393
a_v@gmail.comI made this recipe for my family and they all loved it.
Rayona Qor
qr@hotmail.frThis dish is perfect for a fall dinner party.
Alexandria Villa
v@aol.comI'm not a huge fan of squash, but this recipe changed my mind!
Queen Bonga
q-b37@hotmail.comThis recipe is a great way to use up leftover squash.
Manik Tripura
m_t@gmail.comThe roasted squash was so flavorful and tender, and the mint and pumpkin seeds added a nice touch of freshness and crunch.
Rbg Bankky
bankky.r83@hotmail.comI love how easy this recipe is to make. Just toss everything in a bowl and roast it in the oven.
Binda Badu
binda@yahoo.comThis roasted squash recipe is a keeper! The combination of sweet squash, tangy mint, and crunchy pumpkin seeds is perfection.