Roasted Butternut Squash Salad
By: Ashley & Jason ...
Published: Monday, October 25, 2010 - 7:30am

Ingredients




1 medium-large butternut squash, seeded and cut into thick 1- inch slices
salt& pepper
8 tablespoons of olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1 clove of garlic, sliced paper thin
handful of fresh oregano
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.

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Perfect for fall