Recipe for Roasted Squash with Mint and Toasted Pumpkin Seeds

We sure enjoyed this roasted squash dish when I served it on Boxing Day for ourselves and some of our friends. The recipe is an interesting combination with mint and balsamic vinegar flavoring the lovely roasted flavor of the squash.

I used half butternut and half acorn squash, but pumpkin squash could be used too.


Yield: 8 servings
Time: 50 minutes


Ingredients:

• 1 1/2 pounds each butternut and acorn squash (3 pounds total)
• 3 TBSP olive oil
• 1+ TBSP good aged balsamic vinegar
• 1/4 cup toasted, salted pepitas (pumpkin seeds)
• 1/4 cup chopped mint leaves
• Salt and pepper

Method:

• Preheat oven to 425 degrees.
• Cut squash into wedges, leaving skin on but removing any seeds or strings.
• Rub with olive oil and sprinkle with salt and pepper.
• Spread out on large baking sheet, cut side down.
• Roast for 30-40 minutes, until golden brown, turning several times to brown all cut sides.
• Serve drizzled with balsamic and sprinkled with salt and pepper, mint, and pepitas.

Some folks ate the skin. I chose not to, but either way the squash is delicious! It also reheats nicely (microwave).


Printable recipe
Original recipe from Bon Appetit


Other squash recipes you may enjoy:
Roasted Butternut Squash with Goat's Cheese and Pine Nuts

Butternut Squash "Fries"