Roasted Squash with Mint and Toasted Pumpkin Seeds

Ingredients for Roasted Squash with Mint and Toasted Pumpkin Seeds

• 2 medium acorn or butternut squash or small sugar pumpkins (about 1.4kg total)

• 4 tablespoons olive oil, divided

• Kosher salt and freshly ground black pepper

• 35g shelled pumpkin seeds (pepitas)

• 1 tablespoon aged balsamic vinegar

• 1/4 cup fresh mint leaves, torn

How to make Roasted Squash with Mint and Toasted Pumpkin Seeds

Preheat oven to 218°C. 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.