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Category: Squash
Prep Time: Cook Time: Total Time:
2 medium butternut squash, skin on, seeded, and cut crosswise into 1-inch slices
1/2 teaspoon hot red pepper flakes
Kosher salt and freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
1 garlic clove, sliced paper thin
1/4 cup red wine vinegar
1/4 cup fresh mint leaves
1/2 medium red onion, sliced paper-thin
1 Preheat oven to 450.
2 Season the squash with salt and pepper, drizzle with 1/4 cup of the olive oil, and arrange in a single layer on a cookie sheet or two. Roast until just tender, 18 to 20 minutes.
3 Meanwhile, stir together the remaining 1/4 cup oil, vinegar, onion, hot red pepper flakes, oregano, and garlic and season with salt and pepper.
4 When the squash is cooled, immediately transfer to a serving dish and pour the marinade over it.
5 Allow to cool in the marinade for at least 20 minutes. This dish can be made several hours in advance but should not be refrigerated. Sprinkle with the mint just before serving at room temperature.
Yield: 8-12 Servings
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Marinated Butternut Squash
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Category: Squash
Prep Time: Cook Time: Total Time:
2 medium butternut squash, skin on, seeded, and cut crosswise into 1-inch slices
1/2 teaspoon hot red pepper flakes
Kosher salt and freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
1 garlic clove, sliced paper thin
1/4 cup red wine vinegar
1/4 cup fresh mint leaves
1/2 medium red onion, sliced paper-thin
1 Preheat oven to 450.
2 Season the squash with salt and pepper, drizzle with 1/4 cup of the olive oil, and arrange in a single layer on a cookie sheet or two. Roast until just tender, 18 to 20 minutes.
3 Meanwhile, stir together the remaining 1/4 cup oil, vinegar, onion, hot red pepper flakes, oregano, and garlic and season with salt and pepper.
4 When the squash is cooled, immediately transfer to a serving dish and pour the marinade over it.
5 Allow to cool in the marinade for at least 20 minutes. This dish can be made several hours in advance but should not be refrigerated. Sprinkle with the mint just before serving at room temperature.
Yield: 8-12 Servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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