Roasted Butternut Squash With Mint and Toasted Pumpkin Seeds

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   ["Preheat oven to 425F 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, 45 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."]

* Per serving · 4 servings · Values may vary.

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