Roasted Butternut Squash with Mint &Toasted Pumpkin Seeds
Recipe: #5766
June 21, 2012
Categories: Side Dishes, Squash, Copycat or Clone Recipes, Thanksgiving, Oven Roast Kosher, No Eggs, Vegan, Vegetarian, more
" The balsamic vinegar, mint and pumpkin seeds give the squash a delightful flavour. The recipe is originally from Bon Appetit Nov 2011. You may roast the squash ahead of serving time then allowing time for the squash to reheat."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (60.2 g)
- Calories 75.1
- Total Fat - 6.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.3 mg
- Sodium - 56.3 mg
- Total Carbohydrate - 3.3 g
- Dietary Fiber - 0.9 g
- Sugars - 1.8 g
- Protein - 1.1 g
- Calcium - 12.4 mg
- Iron - 0.3 mg
- Vitamin C - 8.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Coat the prepared squash wedges with oil, season with salt and pepper
Step 2
Lay the wedges cut side down on a low rimmed oven proof tray
Step 3
Roast in 425f oven for 30 minutes, turning the wedges after 15 minutes. They should be golden on both sides.
Step 4
Heat the remaining tablespoon of oil in a skillet and over medium high heat roast the pumpkin seeds, swirling the pan often, roast until they are puffed but still show a bit of green. about 4 minutes. Transfer to paper towel to drain
Step 5
Reheat squash if doing ahead, transfer squash to a large platter, drizzle with balsamic, sprinkle with the torn mint leaves,and pumpkin seeds - serve
Tips
No special items needed.
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