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Bon Appétit

Roasted Squash With Mint and Toasted Pumpkin Seeds

By Susan Spungen

3.8

(6)

Image may contain Animal Seafood Lobster Food Sea Life and Plant
Photo by Christopher Testani

Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.

Recipe information

  • Yield

    Makes 8 to 10 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.

TagsButternut SquashSquashVegetablePumpkinPumpkin SeedSeedSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerRoastThanksgivingBon Appétit

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