Roasted Butternut Squash With Mint and Toasted Pumpkin Seeds

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

1. Preheat oven to 425F Cut squash into 1 1/2"-thick wedges, leaving skin on.
2. Scrape off seeds and strings with a large spoon and discard.
3. Coat wedges with 3 tablespoons oil and season with salt and pepper.
4. Lay wedges cut side down on a large rimmed baking sheet.
5. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
6. Heat remaining 1 tablespoon oil in a small skillet over medium-high heat.
7. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 45 minutes.
8. Transfer seeds to paper towels to drain.
9. Sprinkle with salt.
10. DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead.
11. Let stand separately at room temperature.
12. Rewarm squash before serving.
13. Transfer squash to a large platter and drizzle with balsamic vinegar.
14. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
15. Read More http://www.epicurious.com/recipes/food/views/Roasted-Squash-with-Mint-and-Toasted-Pumpkin-Seeds-368265#ixzz2mjZb8QJI.

butternut squash, olive oil, kosher salt, pumpkin seeds, aged balsamic vinegar, mint

Taken from www.food.com/recipe/roasted-butternut-squash-with-mint-and-toasted-pumpkin-seeds-510439 (may not work)