Recipe for Roasted Squash with Mint and Toasted Pumpkin Seeds
Eat Little, Eat Big
Eat Little, Eat Big
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Ingredients

  • 8 servings Time:
  • 50 minutes
  • 1 1/2 pounds each butternut and acorn squash (3 pounds total)
  • 3 TBSP olive oil
  • 1 + TBSP good aged balsamic vinegar
  • 1/4 cup toasted, salted pepitas (pumpkin seeds)
  • 1/4 cup chopped mint leaves
  • Salt and pepper

Instructions

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