- 2 medium butternut squash, de-seeded and cut into 1" slices
- 4 Tbsp. California Olive Ranch extra virgin olive oil
- Salt and pepper
Marinade
- ½ cup red wine vinegar
- ¼ cup California Olive Ranch extra virgin olive oil
- ½ medium red onion, sliced paper thin
- 1 tsp. red chile flakes (reduce if you don't fancy the heat)
- 1 Tbsp. dried oregano
- 2 cloves garlic, sliced paper thing
- ¼ cup fresh mint, coarsely chopped or torn
Preheat oven to 450 degrees F. Toss sliced butternut squash with 4 Tbsp. extra virgin olive oil and season with salt and pepper. Place squash on baking sheet in one layer and bake for 18-20 minutes until fork tender.
While squash is baking, whisk together remaining ingredients except for mint. Transfer cooked squash to serving platter or bowl, and pour marinade over. Toss with fresh mint when ready to serve.
Note: This can be made earlier in the day, just don't refrigerate it! I prefer to make it early, so the squash can soak up all the marinade.
Recipe courtesy of Sara from Texas, Nomad with Cookies.