Roasted Butternut Squash With Mint and Toasted Pumpkin Seeds

Name: Roasted Butternut Squash With Mint and Toasted Pumpkin Seeds
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 medium butternut squash; 4 tablespoons olive oil, divided; kosher salt & freshly ground black pepper; 1/4 cup shelled pumpkin seeds (pepitas); 1 tablespoon aged balsamic vinegar; 1/4 cup fresh mint leaves, torn

Submitted by Wendy's Kitchen

"From Epicurious"

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Ready In:: 45mins
Ingredients:: 6
Serves:: 6

ingredients

2 medium butternut squash
4 tablespoons olive oil, divided
kosher salt & freshly ground black pepper
¹⁄₄ cup shelled pumpkin seeds (pepitas)
1 tablespoon aged balsamic vinegar
¹⁄₄ cup fresh mint leaves, torn

directions

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.
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.
Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
Read More http://www.epicurious.com/recipes/food/views/Roasted-Squash-with-Mint-and-Toasted-Pumpkin-Seeds-368265#ixzz2mjZb8QJI.