Friday, January 13, 2012

Recipe for Roasted Squash with Mint and Pepitas

Yield: 8 servings
Time: 50 minutes


  • 1 1/2 pounds each butternut and acorn squash (3 pounds total)
  • 3 TBSP olive oil
  • 1+ TBSP good aged balsamic vinegar
  • 1/4 cup toasted, salted pepitas (pumpkin seeds)
  • 1/4 cup chopped mint leaves
  • Salt and pepper


  • Preheat oven to 425 degrees.
  • Cut squash into wedges, leaving skin on but removing any seeds or strings.
  • Rub with olive oil and sprinkle with salt and pepper.
  • Spread out on large baking sheet, cut side down.
  • Roast for 30-40 minutes, until golden brown, turning several times to brown all cut sides.
  • Serve drizzled with balsamic and sprinkled with salt and pepper, mint, and pepitas.