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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butternut squash - seeded, and (medium)

  2. Cut into 1" slices

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 4 tablespoons 60ml Extra virgin olive oil - plus

  6. 4 tablespoons 60ml Extra virgin olive oil

  7. 1/4 cup 59ml Red wine vinegar

  8. 1/2 cup 31g / 1.1oz Red onion, sliced paper thin (medium)

  9. 1/2 teaspoon 2 1/2ml Red chili flakes

  10. 1 tablespoon 15ml Dried oregano

  11. 1 Garlic clove - sliced paper-thin

  12. 1/4 cup 10g / 0.4oz Fresh mint leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees.

  2. Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets. Bake in the oven until just tender, about 18 to 20 minutes.

  3. Meanwhile, stir together the remaining oil, vinegar, onion, chili flakes, oregano and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over.

  4. Allow to cool 20 minutes in the marinade, sprinkle with fresh mint leaves and serve. This dish can be made earlier in the day but should not be refrigerated.

  5. This recipe yields 8 servings.

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