Roasted Squash with Mint and Toasted Pumpkin Seeds
Roasted Squash with Mint and Toasted Pumpkin Seeds is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 425°F.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.