Name: Roasted Squash with Mint and Toasted Pumpkin Seeds
Yield: 8 to 10 Servings
Ingredients: 2 medium acorn or butternut squash or small sugar pumpkins (about 3 lb. total); 4 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; ¼ cup shelled pumpkin seeds (pepitas); 1 tablespoon aged balsamic vinegar; ¼ cup fresh mint leaves, torn

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