Roasted Squash with Mint and Toasted Pumpkin Seeds

Name: Roasted Squash with Mint and Toasted Pumpkin Seeds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp aged balsamic vinegar; 59 milliliters fresh mint leaves, torn; 10 servings Kosher salt and freshly ground black pepper; 4 Tbsps olive oil, divided; 59 milliliters shelled pumpkin seeds (pepitas); 2 mediums acorn or butternut squash or small sugar pumpkins (about 3 pounds total)

Need a gluten free, fodmap friendly, and vegan side dish? Roasted Squash with Mint and Toasted Pumpkin Seeds could be an outstanding recipe to try. This recipe serves 10. One serving contains 61 calories, 1g of protein, and 6g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have sugar pumpkins, mint leaves, kosher salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

Cut squash into1 1/2"-thick wedges, leaving skin on. Scrapeoff seeds and strings with a large spoon anddiscard. Coat wedges with 3 tablespoons oil andseason with salt and pepper.

Ingredients you will need

Salt And Pepper