Traditional recipes

Roasted Squash with Mint and Toasted Pumpkin Seeds

Roasted Squash with Mint and Toasted Pumpkin Seeds


  • 2 medium acorn or butternut squash or small sugar pumpkins (about 3 lb. total)
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • ¼ cup shelled pumpkin seeds (pepitas)
  • 1 tablespoon aged balsamic vinegar
  • ¼ cup fresh mint leaves, torn

Recipe Preparation

  • Preheat oven to 425°. Cut squash into 1½”-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 Tbsp. 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 Tbsp. oil in a small skillet over medium-high heat. Add pumpkin seeds to 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.

,Photos by Christopher Testani

Nutritional Content

10 servings, 1 serving contains: Calories (kcal) 122.4 %Calories from Fat 57.7 Fat (g) 7.8 Saturated Fat (g) 1.1 Cholesterol (mg) 0.0 Carbohydrates (g) 12.8 Dietary Fiber (g) 3.9 Total Sugars (g) 2.3 Net Carbs (g) 8.9 Protein (g) 2.1 Sodium (mg) 5.5Reviews Section

Watch the video: How-To Make Pumpkin Puree. DIY Pumpkin Puree (January 2021).