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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When her garden produced a bumper crop of butternut squash one year, Roxanne Chan got creative. The result was this tasty combination. Prep and Cook Time: 45 minutes. Ingredients:
3 tablespoons olive oil, plus more to oil baking sheet |
1 butternut squash (2 to 2 1/2 lbs.), peeled, seeded, quartered lengthwise, and cut crosswise into 1/4-in.-thick slices |
1 tablespoon red wine vinegar |
1 tablespoon fresh lemon juice |
1 clove garlic, minced |
3/4 teaspoon salt |
1/2 teaspoon finely grated fresh orange zest |
1/3 cup finely chopped red onion |
2 tablespoons chopped flat-leaf parsley |
1/4 cup grated parmesan (optional) |
Directions:
1. Preheat oven to 350°. Lightly oil a large baking sheet and arrange squash slices on it (they will overlap). Roast until tender, about 15 minutes. Set aside to cool.
2. In a small bowl, whisk together 3 tbsp. olive oil, vinegar, lemon juice, garlic, salt, and orange zest.
3. In a serving dish, layer squash slices, red onion, and parsley. Drizzle with dressing and top with parmesan if you like.
4. Note: Nutritional analysis is per serving.
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