Saturday, October 1, 2016

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.
  • Recipe by Susan Spungen
  • Photograph by Christopher Testani

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