Roasted Butternut Squash with Mint &Toasted Pumpkin Seeds
Created by Bergy on June 21, 2012
- Servings: 8
- Prep Time: 10m
- Cook Time: 40m
- Recipe #5766
Ingredients
- 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
How to Make
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Step 1: Coat the prepared squash wedges with oil, season with salt and pepper
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Step 2: Lay the wedges cut side down on a low rimmed oven proof tray
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Step 3: Roast in 425f oven for 30 minutes, turning the wedges after 15 minutes. They should be golden on both sides.
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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
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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
Nutritional Facts
- 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