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Epicurious
Bon Appétit

Roasted Squash With Mint and Toasted Pumpkin Seeds

By Susan Spungen

3.8

(6)

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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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