Roasted Squash With Mint And Toasted Pumpkin Seeds
Ingredients
SERVINGS: 8–10
- 2 medium acorn or butternut squash or small sugar pumpkins (about 3 lb. total)
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- ¼ cup shelled pumpkin seeds (pepitas)
- 1 tablespoon aged balsamic vinegar
- ¼ cup fresh mint leaves, torn
Preparation
- Preheat oven to 425°. Cut squash into 1½”-thick wedges, leaving skin on. Scrape off seeds and
strings with a large spoon and discard. Coat
wedges with 3 Tbsp. 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. - Heat remaining 1 Tbsp. oil in a small skillet over medium-high heat. Add pumpkin seeds to 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. - Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
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