A Fall Favorite: Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

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
pinch of red chili flakes



Preheat oven to 450 degrees F
Season the squash with 4 tablespoons of 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, vinegar, onion, garlic, herbs, chili flakes and salt & pepper - creating a marinade.
Remove the squash once tender and pour marinade over hot squash.
Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint and serve.

Best served at room temperature.