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Roasted Butternut Squash with Mint &Toasted Pumpkin Seeds

Here's how you make Roasted Butternut Squash with Mint &Toasted Pumpkin Seeds
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  • Servings: 8
  • Prep: 10m
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 medium butternut squash (about 3 pounds), cut into 1 1/2 inch wedges, skin on, seeds and strings scraped off
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup shelled pumpkin seeds
  • 1 tablespoon aged balsamic vinegar
  • 1/4 cup fresh mint leaves, torn
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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