Roasted Squash with Mint and Toasted Pumpkin Seeds

INGREDIENTS:

2 medium acorn, butternut squash or small sugar pumpkins (about 3 lbs)
4 Tbsp olive oil, divided
Kosher salt and freshly ground black pepper
1/4 cup shelled pumpkin seeds
1 Tbsp balsamic vinegar (aged)
1/4 cup fresh mint leaves, 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 Tbsp 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 15 minutes on each side.

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 squash with torn mint leaves and toasted pumpkin seeds.