Roasted Butternut Squash Salad
1 medium/large butternut squash, seeded and cut into 1-inch slices
salt & peper
8 tablespoons olive oil, divided
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
pinch of red chile flakes
Preheat oven to 450°
Season the squash with 4 tablespoons of the olive oil, salt & pepper. Lay squash in a single layer on a cookie sheet. Bake about 20 minutes until tender.
Mix 4 tablespoons olive oil, red wine vinegar, garlic, oregano and chili flakes. Season with salt & pepper creating a marinade. Cut squash into chucks and pour marinade over hot squash. Allow to col 20 minutes in the marinade. Garnish with fresh mint, if desired, and serve.
Best served at room temperature.
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