Roasted Squash with Mint and Toasted Pumpkin Seeds

Roasted Squash with Mint and Toasted Pumpkin Seeds

Roasted Squash with Mint and Toasted Pumpkin Seeds

By Bon Appetit
Serves 10

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Details
  • Servings:   10
  • Calories:   71
  • Protein:   2g
  •  
  • Fiber:   1g
  • Sugar:   1g
  • Carb Total:   2g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   8g
  •  
  • Diet:   Low-Carb, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 2 medium acorn or butternut squash or small sugar pumpkins (about 3 lb. total)
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • ¼ cup shelled pumpkin seeds (pepitas)
  • 1 tablespoon aged balsamic vinegar
  • ¼ cup fresh mint leaves, torn
Instructions

Roasted Squash with Mint and Toasted Pumpkin Seeds serves 10 original recipe by Bon Appetit.

View original preparation instructions

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