Roasted Squash with Mint & Pecans

Roasted Squash with Mint & Pecans
Recipe Date:
October 30, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 2 Acorn, Butternut or Sugar Pumpkins (3 lbs total)
  • 4 tbsps olive oil, divided
  • 1/4 cup whole pecans
  • 1 tbsp aged balsamic vinegar
  • 1/4 cup Fresh Mint, torn

Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons 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 tablespoon oil in a small skillet over medium-high heat. Add pecans and cook, swirling pan often, until seeds are brown, 4–5 minutes. Transfer to paper towel, Sprinkle with salt

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

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