Roasted Squash with Mint & Pecans

Recipe Date:
October 30, 2013
Serving Size:
6
Cook Time:
00:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 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
Directions

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.
 

Phone: 209.728.9817   |   403 Main Street, Murphys, CA 95247
© Copyright 2017 Newsome Harlow Wines

Cart 0 items: $0.00

Close

Qty Item Description Price Total
  Subtotal $0.00

View Cart

 
Your Account  |  Login