marinated butternut squash

Oh my gosh this is so good. We went to a friend's house for dinner a little while ago and she made this. It was so delicious! I have been dying to make it ever since and finally did. It is such a nice alternative than always dousing my squash in butter and brown sugar.

Marinated Butternut Squash

2 medium sized butternut squash, skin on, seeded and cut crosswise into 1 inch slices

kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 medium onion, sliced paper thin

1/2 teaspoon hot red pepper flakes

1 tablespoon dried oregano

1 garlic clove, sliced paper thin

1/4 cup fresh mint leaves

This can be made up to 6 hours in advance but should not be refrigerated.

Preheat oven to 450 degrees. Season squash with the salt and pepper, drizzle with 1/4 cup of the olive oil and arrange on a cookie sheet or two. Roast until just tender, 8-10 minutes (I roasted mine about 14 minutes total and turned the squash over about half way through). Meanwhile, stir together the remaining olive oil, vinegar, onion, pepper flakes, oregano and garlic (I used two garlic cloves). Season with salt and pepper. When the squash is cooled, immediately transfer to a dish and pour the marinade over them. Allow to cool in the marinade for at least 20 minutes.

Sprinkle with the sliced mint leaves just before serving at room temperature. Makes 8-12 servings.

(I only used one butternut squash but kept everything else the same. I loved the amount of topping/marinade but will use less olive oil to roast the squash in next time.)