Roasted Squash with Mint and Toasted Pumpkin Seeds Recipe | Epicurious.com

Name: Roasted Squash with Mint and Toasted Pumpkin Seeds Recipe | Epicurious.com
Yield: Makes 8 to 10 servings
Ingredients: 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

Roasted Squash with Mint and Toasted Pumpkin Seeds Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Roasted-Squash-with-Mint-and-Toasted-Pumpkin-Seeds-368265" target="_blank">www.epicurious.com.</a>

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

INGREDIENTS

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2 medium acorn or butternut squash or small sugar pumpkins (about 3 pounds total)

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4 tablespoons olive oil, divided

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Kosher salt and freshly ground black pepper

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1/4 cup shelled pumpkin seeds (pepitas)

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1 tablespoon aged balsamic vinegar

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1/4 cup fresh mint leaves, torn

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