Heat remaining 1 tablespoon 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.
Adapted from Bon Appetit via epicurious.com
Roasted Carrots, Apples, and Sweet Potatoes with Cinnamon Tahini Drizzle
Time: 1 Hour 3 cups diced, peeled carrots 3 cups diced sweet potatoes 3 cups diced, peeled apples 3 tbsp olive oil 1 tbsp maple syrup ¾ tsp cinnamon ⅛ tsp nutmeg ½ tsp ginger ¾ tsp salt ½ tsp pepper Pinch cloves 4 tbsp fresh parsley 1 tbsp fresh thyme ⅓ cup chopped, toasted walnuts | Tahini Sauce: ½ cup tahini ⅓ cup water 1 tbsp + 2 tsp maple syrup 1 tsp apple cider vinegar ¾ tsp cinnamon ¼ tsp ground ginger ¾ tsp salt Pinch nutmeg |
Preheat oven to 375 F.
Dice carrots, sweet potatoes and apples so that they are all similar in size.
In a small bowl, whisk together olive oil, maple syrup and all spices and herbs. Pour over vegetables and toss to coat.
Roast on a large sheet pan for 40-45 minutes, or until fork tender. Serve with chopped, toasted walnuts
Tahini Sauce:
Whisk all ingredients until smooth and creamy. Serve on the side.
Adapted from crowdedkitchen.com