Skip to main content
万博官网
Search
Search

Roasted Squash With Mint and Toasted Pumpkin Seeds

3.9

(9)

Read Reviews Triangle
Image may contain Animal Seafood Lobster Food Sea Life and Plant
Photo by Christopher Testani

Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.

Ingredients

Makes 8 to 10 servings

2 medium acorn or butternut squash or small sugar pumpkins (about 3 pounds total)
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/4 cup shelled pumpkin seeds (pepitas)
1 tablespoon aged balsamic vinegar
1/4 cup fresh mint leaves, torn

  1. Step 1

    Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons 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.

    Step 2

    Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and 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.

    Step 3

    Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Roasted Squash With Mint and Toasted Pumpkin Seeds?

Leave a Review

Reviews (9)

Back to Top Triangle

  • So we discard the butternut seeds and then toast storebought seeds? Wasteful?

    • Anonymous

    • 8/7/2016

  • Delicious and pretty to look at. Great combination

    • cairna

    • Portland ME

    • 12/19/2014

  • Loved It. Paired well with lamb. On to of that my 4yr. loved it!!

    • wilthree

    • FLA

    • 11/14/2013

  • I didn't like this at all - too minty.

    • Anonymous

    • Monterey Hills, CA

    • 8/12/2012

  • so tasty and healthy

    • HilaryAgin

    • 1/31/2012

  • I thought this was quite good. I didn't give it four forks because I wasn't in ecstacy with every bite, but it was yummy. I cooked it for longer (just over an hour) and used one large butternut squash. NOTE: use gloves when cutting your butternut squash as some people can have a skin reaction. I had one....it went away, but it was not fun. Anyway, the balance of flavours is quite nice. I can imagine it would also be nice with some queso fresco, goat cheese or a bit of feta sprinkled over top.

    • lesliemari

    • Ottawa, ON

    • 1/24/2012

  • 4 forks because my guests LOVED it so much. Used tiny sweet farmer's market squash. Drizzled with saba instead of balsalmic, otherwise as written. Easy, pretty, healthy, delicious.

    • rcallner

    • Olympia, WA

    • 1/15/2012

  • Simple and delicious! (I served the reoasted squash seeds instead of the pepitas which were not on hand.)

    • Anonymous

    • NJ

    • 1/12/2012

  • Made as is... Wonderful way to make acorn squash!

    • bobiw

    • Livermore, CA

    • 11/15/2011

Tags Butternut Squash Squash Vegetable Pumpkin Pumpkin Seed Seed Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy 5 Ingredients or Fewer Roast Thanksgiving Bon Appétit

See Related Recipes and Cooking Tips

Read More
Lemon-Chile White Fish With Chickpeas
Don’t be fooled by the short ingredient list: Jammy sliced lemons, sizzled garlic, and mild Aleppo-style pepper make this speedy fish dinner one to remember.
Grilled Squash With Nuoc Cham Chimichurri
Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.
Cilantro Roast Cod and Cabbage With Herb Salad
This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
Roasted Squash Vampiro Tacos With Cucumber Salsa
These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
Sesame Feta With Broccolini
Go ahead, have a whole slab of cheese for dinner. Coated in za’atar and sesame seeds and seared in hot oil, blocks of feta go crunchy on top and soft within.
Brochetas de Pescado
Firm tuna or swordfish holds up to the heat of the grill in these chipotle-spiced brochetas de pescado.
Gorgeous Green Shrimp
This kicky, herby sauce comes together entirely in the blender. You’ll want to sop up every last drop with grilled bread.
Old Bay Breakfast Potatoes
Meet your new favorite breakfast potatoes. Big, bold wedges mean less work, faster prep, and maximum crispiness, while Old Bay brings easy, unapologetic flavor.