Roasted Butternut Squash Salad

Ingredients

1 medium-large butternut squash, seeded and cut into thick 1- inch slices
8 tablespoons of olive oil
1/2 medium red onion, sliced paper thin
1 clove of garlic, sliced paper thin
of red chili flakes

Preparation

1
Preheat oven to 450 degrees F
2
Season the squash with 4 tablespoons of olive oil, salt & pepper. Lay squash in a single layer on a cookie sheet.
3
Bake about 20 minutes, until tender.
4
Mix 4 tablespoons olive oil, vinegar, onion, garlic, herbs, chili flakes and salt & pepper - creating a marinade.
5
Remove the squash once tender and pour marinade over hot squash.
6
Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint and serve.
7
Best served at room temperature.

 



About

Perfect for fall

Yield:

4.0

Added:

October 25, 2010

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