Just in time for the holidays, it's time to dig into my collection of recipes and find some new and unusual side dishes for the season.
Roasted Squash with Mint and Toasted Pumpkin Seeds
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
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 cupshelled pumpkin seeds (pepitas) 1 tablespoon aged balsamic vinegar ¼ cup fresh mint leaves, torn
• 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.
• Heat remaining 1 Tbsp. oil in a small skillet over medium-high heat. Add pumpkin seeds to 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 OF TIME 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.