Roasted Squash With Mint And Toasted Pumpkin Seeds Recipes

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ROASTED SQUASH WITH MINT AND TOASTED PUMPKIN SEEDS



Roasted Squash with Mint and Toasted Pumpkin Seeds image

Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.

Provided by Susan Spungen

Categories     Appetizer     Side     Roast     Thanksgiving     Low Fat     Vegetarian     Low Cal     Dinner     Lunch     Mint     Squash     Butternut Squash     Fall     Winter     Healthy     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

2 medium acorn or butternut squash or small sugar pumpkins (about 3 pounds total)
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/4 cup shelled pumpkin seeds (pepitas)
1 tablespoon aged balsamic vinegar
1/4 cup fresh mint leaves, torn

Steps:

  • Preheat 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.

ROASTED WINTER SQUASH SEEDS



Roasted Winter Squash Seeds image

Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.

Provided by Blancheskid

Categories     Appetizers and Snacks     Nuts and Seeds

Time 25m

Yield 4

Number Of Ingredients 3

1 cup winter squash seeds
1 tablespoon olive oil
½ teaspoon salt, or to taste

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
  • Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 6.1 g, Fat 19.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 297 mg, Sugar 0.3 g

ROASTED BUTTERNUT SQUASH WITH MINT AND TOASTED PUMPKIN SEEDS



Roasted Butternut Squash With Mint and Toasted Pumpkin Seeds image

Make and share this Roasted Butternut Squash With Mint and Toasted Pumpkin Seeds recipe from Food.com.

Provided by Wendys Kitchen

Categories     Pumpkin

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

2 medium butternut squash
4 tablespoons olive oil, divided
kosher salt & freshly ground black pepper
1/4 cup shelled pumpkin seeds (pepitas)
1 tablespoon aged balsamic vinegar
1/4 cup fresh mint leaves, torn

Steps:

  • Preheat 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.
  • Read More http://www.epicurious.com/recipes/food/views/Roasted-Squash-with-Mint-and-Toasted-Pumpkin-Seeds-368265#ixzz2mjZb8QJI.

Nutrition Facts : Calories 282.9, Fat 12, SaturatedFat 1.8, Sodium 16.6, Carbohydrate 45.4, Fiber 8, Sugar 8.8, Protein 5.5

ROASTED SQUASH WITH DATE RELISH AND PUMPKIN SEEDS



Roasted Squash with Date Relish and Pumpkin Seeds image

Provided by Suzanne Goin

Categories     Side     Roast     Thanksgiving     Vegetarian     High Fiber     Parmesan     Date     Squash     Pumpkin     Fall     Low Cholesterol     Seed     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/3 cup shelled raw pumpkin seeds (pepitas)
1 teaspoon plus 3/4 cup extra-virgin olive oil, divided
Kosher salt
4 pound kabocha or acorn squash, each squash halved through root end, seeded
1 tablespoon fresh thyme leaves
Freshly ground black pepper
1/4 cup (or more) fresh lemon juice
1/4 cup chopped flat-leaf parsley
1 bunch dandelion greens, tough ends trimmed (about 4 ounces)
1 cup Deglet Noor dates (about 3 1/2 ounces), pitted, thinly sliced lengthwise
2 ounces Parmesan, cut into 1/4" cubes (about 1/3 cup; optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 375°F. Spread out pumpkin seeds in a single layer on a rimmed baking sheet and toast on top rack, stirring once or twice, until lightly browned, puffed, and aromatic, about 7 minutes. Toss pumpkin seeds on sheet with 1 teaspoon oil and a pinch of salt. Let cool on sheet; transfer to a work surface and coarsely chop. DO AHEAD: Pumpkin seeds can be prepared 1 day ahead. Store airtight at room temperature.
  • Increase oven temperature to 425°F. Place squash, cut side down, on a cutting board. Using a sharp knife, carefully remove peel. Cut squash lengthwise into 3/4"-thick wedges. Place squash, 1/4 cup oil, and thyme in a large bowl. Season with salt and pepper. Toss to coat. Divide squash between 2 large rimmed baking sheets, cut side down, in a single layer.
  • Roast squash, rotating sheets halfway through, until tender when pierced with a fork, 25-30 minutes; set aside.
  • Mix remaining 1/2 cup oil, 1/4 cup lemon juice, and parsley in a medium bowl. Season dressing with salt, pepper, and additional lemon juice, if desired. Place dandelion greens in a large bowl; drizzle with 1 tablespoon dressing. Season with salt and pepper; toss to coat. Add dates and Parmesan, if using, to remaining dressing in bowl for date relish.
  • Arrange dandelion greens on a large platter; top with warm squash. Spoon date relish over; garnish with pumpkin seeds.

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  • Preheat oven to 425°. Cut squash into 1½”-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 Tbsp. 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.
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Top Asked Questions

Can you roast butternut squash seeds?
You may be familiar with roasted pumpkin seeds, but when a recipe calls for any other kind of winter squash, be sure to save and roast the seeds for a nutritious treat. Some favorites include roasted seeds from spaghetti squash, acorn, buttercup, butternut, turban, Hubbard, kabocha, and Delicata squash.
How to bake squash seeds in a pan?
Directions. Line a baking sheet with parchment paper or aluminum foil. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
How to cook Honey Nut squash?
The perfect fall dish that will have you feeling warm and cozy. Slice the honey nut squash down the center and remove the seeds. Place the honey nut halves on a sheet tray. Drizzle three tablespoons of olive oil, and three tablespoons of maple syrup over the halves and season them well with kosher salt and black pepper.
How do you cook pumpkin seeds in the oven?
Preheat oven to 325°F. Line a baking sheet with parchment paper. Place seeds in a small bowl. Add olive oil, salt and pepper and stir to combine. Spread the seasoned seeds out onto the baking sheet in an even single layer. Roast for 20-25 minutes until starting to lightly brown around the edges.

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