Created by Bergy on June 21, 2012
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