Best 2 Roasted Squash Mint And Toasted Pumpkin Seeds Recipes
Embark on a culinary journey with our tantalizing roasted squash, mint, and toasted pumpkin seeds recipe! This symphony of flavors will dance on your palate, offering a perfect balance of sweet, savory, and refreshing notes. Our roasted squash recipe is a delightful combination of butternut squash, olive oil, salt, and pepper, roasted to perfection until caramelized and tender. Paired with a refreshing mint sauce, tangy feta cheese, and crunchy toasted pumpkin seeds, this dish is a feast for the senses.
In addition to the main recipe, we also present variations to suit your preferences. Discover the delightful Roasted Butternut Squash with Tahini Dressing, where the earthy sweetness of butternut squash meets the creamy richness of tahini dressing. For a more robust flavor, try our Roasted Squash with Balsamic Glaze, where the tangy sweetness of balsamic glaze elevates the natural flavors of the squash. And for a unique twist, our Roasted Squash with Spicy Harissa Sauce offers a delightful blend of heat and smokiness.
Each recipe is carefully crafted with detailed instructions, making them easy to follow even for novice cooks. We provide cooking tips, ingredient suggestions, and serving recommendations to ensure a successful culinary experience. So, gather your ingredients, preheat your oven, and let's embark on this delectable adventure together!
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.
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.
Tips:
- Choose the right squash: For this recipe, butternut squash, kabocha squash, or acorn squash are all good choices. Look for squashes that are firm and heavy for their size, with no blemishes or soft spots.
- Roast the squash properly: To get the best flavor and texture, roast the squash at a high temperature (425°F) for about 45 minutes, or until it is tender and slightly caramelized.
- Make sure the mint is fresh: Fresh mint is essential for this recipe. If you can't find fresh mint, you can use dried mint, but it will not have the same flavor.
- Toast the pumpkin seeds: Toasting the pumpkin seeds adds a nice nutty flavor and texture to the salad. You can toast the pumpkin seeds in a pan on the stovetop or in the oven.
- Dress the salad lightly: A little bit of dressing goes a long way in this salad. Use a light hand when dressing the salad, so that the flavors of the squash, mint, and pumpkin seeds can shine through.
Conclusion:
This roasted squash, mint, and toasted pumpkin seed salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. For example, if you like spicy food, you can add a pinch of cayenne pepper to the dressing. If you prefer a sweeter salad, you can add a tablespoon of honey or maple syrup. No matter how you choose to make it, this salad is sure to be a hit!
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