Roasted Squash, Mint And Toasted Pumpkin Seeds – a delicious recipe with Ingredients, acorn, red onion, olive oil, Kosher salt, pumpkin seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Preheat oven to 425u00b0F. Cut squash into 1 1/2""-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Peel and slice red onion into 1"" wedges. 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."]
430
kcal
Calories
47
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Ingredients, 2 medium acorn or butternut squash or small sugar pumpkins (about 3 pounds total), 1 med. red onion, 4 tablespoons olive oil, divided, and more.
Yes, Roasted Squash, Mint And Toasted Pumpkin Seeds falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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