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Roasted Squash with Mint and Toasted Pumpkin Seeds


Roasted Squash with Mint and Toasted Pumpkin Seeds Recipe

Ingredients:
  • 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
Directions:
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