Roasted Squash with Mint and Toasted Pumpkin Seeds

Squash is a versatile vegetable that comes in many varieties and is rich in vitamins and minerals, making it a healthy addition to any meal.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Roasted Squash with Mint and Toasted Pumpkin Seeds

Cooking Method: Roasting Cuisine: American, Mediterranean Courses: Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 cup Squash
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• ¹⁄₂ teaspoon Black Pepper
• 2 tablespoon Mint Leaves
• 2 tablespoon Toasted Pumpkin Seeds

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the squash into wedges and remove the seeds.
3. In a bowl, toss the squash wedges with olive oil, salt, and black pepper.
4. Place the squash wedges on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and lightly browned.
5. Remove from the oven and let it rest for 5 minutes.
6. Sprinkle with mint leaves and toasted pumpkin seeds before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 22g8%

Sugars 8g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.