Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
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.
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Reviews (6)
Back to TopSo 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
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