Roasted Butternut Squash Salad

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Roasted Butternut Squash Salad



  1. Preheat oven to 450°F.
  2. Season the squash with 4 tablespoons of olive oil, salt and pepper.
  3. Lay squash in a single layer on a cookie sheet.
  4. Bake about 20 minutes, until tender.
  5. Mix 4 tablespoons olive oil, vinegar, onion, garlic, herbs, chili flakes and salt and pepper - creating a marinade.
  6. Remove the squash once tender and pour marinade over hot squash.
  7. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint and serve.
  8. Best served at room temperature.