Ingredients

• 2 medium acorn or butternut squash
• 3 Tbsp. olive oil, divided
• kosher salt and freshly ground black pepper
• ¼ cup shelled pumpkin seeds
• 1 Tbsp. aged balsamic vinegar
• ¼ cup fresh mint leaves, torn

>Directions

Preheat oven to 425 degrees. Cut squash into 1 ½” 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 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 and 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.

Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle with torn mint leaves and toasted pumpkin seeds.