Vegetarian Recipes: Butternut Squash

Butternut Squash

For the best results, look for elongated rather than bulbous squash

Two 2.5 lb. butternut squash
Organic salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
l small red onion, very thinly slices
l Tbs dried oregano
l garlic clove, very thinly sliced
1/2 tsp crushed red pepper
1/4 cup mint leaves

Preheat the oven to 450 degrees. Slice squash crosswise l" thick; scrape out any seeds. Lightly oil two baking sheets; arrange the squash slices on them. Season with salt and pepper and drizzle with 1/4 c. of the olive oil. Bake for 25 min, or until just tender.

Combine the remaining 1/4 c. olive oil with vinegar, onion, oregano, garlic, and crushed red pepper. Season with salt and pepper. Pour over the warm squash and let stand for 20 min.

Arrange squash on plates, sprinkle with mint leaves and serve.

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