Roasted Squash with Mint and Toasted Pumpkin Seeds

Ingredients

• 1 tablespoon aged balsamic vinegar 
• 0.3 cup mint leaves fresh
• 10 servings kosher salt and pepper black freshly ground
• 4 tablespoons olive oil divided
• 0.3 cup pumpkin seeds shelled (pepitas)
• 2 medium sugar pumpkins ( 3 pounds total)

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 425°F.
2. Cut squash into1 1/2"-thick wedges, leaving skin on. Scrapeoff seeds and strings with a large spoon anddiscard. Coat wedges with 3 tablespoons oil andseason with salt and pepper.
3. Lay wedgescut side down on a large rimmed bakingsheet. Roast, carefully turning halfwaythrough, until golden brown on both sides,about 30 minutes.
4. Heat remaining 1 tablespoon oil in a smallskillet over medium-high heat.
5. Add pumpkinseeds and cook, swirling pan often, untilseeds are puffed and brown but still have abit of green, 4–5 minutes.
6. Transfer seeds topaper towels to drain.
7. Sprinkle with salt.DO AHEAD: Squash and toasted pumpkinseeds can be made 4 hours ahead.
8. Let standseparately at room temperature. Rewarmsquash before serving.
9. Transfer squash to a large platter anddrizzle with balsamic vinegar.
10. Sprinklesquash with torn mint leaves and toastedpumpkin seeds.