Roasted Squash With Mint And Toasted Pumpkin Seeds

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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

Description

Pepitas, Roasted Pumpkin Seeds, Add A Nutty Crunch To This Fall Side Dish.

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