Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Bon AppétitRoasted Squash With Mint and Toasted Pumpkin SeedsBy Susan SpungenOctober 20, 20113.8(6)Photo by Christopher TestaniArrowJump To RecipeSave StorySave this storyPrintUse butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.Recipe notesBack to topTriangleSee Related Recipes and Cooking TipsiconGallery103 of Our Best Vegan RecipesYou’ll love these meat-free, dairy-free dishes—whether you’re vegan or just looking to eat a bit more sustainably.iconGallery91 Vegetable Sides for Your Thanksgiving MenuHere’s how to make sure your guests get plenty of brussels sprouts, sweet potatoes, and green beans on Turkey Day.iconGallery31 Dinner Recipes to Help You Eat Less Meat and DairyIt's easy (or at least easier) to eat mostly plants when all the good stuff's at the market. But what about when it's cold out?iconGallery97 Thanksgiving Potluck Ideas for Sides & MainsThese crowd-friendly dishes, from hearty roasted squash to creamy potato gratins and fresh kale salads, will make you the potluck winner.iconGallery25 Delicious Ways to Cook With Pumpkin SeedsLayer into a pie. Blitz into pesto. This pantry must-have is good for so much more than just snacking.iconGallery50 Ways to Cook With Fresh, Fragrant MintThe easy, breezy herb can enhance so many sweet and savory dishes.A Visual Guide to Winter Squash VarietiesGet to know 12 delicious squashes, from pumpkin and butternut to acorn and spaghetti—recipes included.All Pumpkin, All the TimeIt's one of fall's best, most versatile vegetables.