Roasted Butternut Squash Salad

Name: Roasted Butternut Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit medium-large butternut squash (seeded and cut into thick 1-inch slices); 1 unit salt and pepper; 8 tablespoons of olive oil; ¼ cup red wine vinegar; ½ medium red onion (sliced paper thin); 1 clove of garlic (sliced paper thin); 1 unit handful of fresh oregano; 1 pinch of red chili flakes

Roasted Butternut Squash Salad from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

medium-large butternut squash
seeded and cut into thick 1-inch slices
1 unit
salt and pepper
1 unit
of olive oil
8 tablespoons
red wine vinegar
¼ cup
red onion
sliced paper thin
½ medium
of garlic
sliced paper thin
1 clove
handful of fresh oregano
1 unit
of red chili flakes
1 pinch

Method

Preheat oven to 425°F (220°C). Arrange the butternut squash slices on a large baking sheet, brush generously with 4 tablespoons of olive oil, and season with salt and pepper on both sides.

5 minutes

Roast the squash for 30–35 minutes, stirring halfway through, until golden brown and tender when pierced with a fork.

35 minutes

Stir the sliced garlic and red chili flakes into the vinaigrette and let sit until the squash is ready.

Remove the roasted squash from the oven and transfer to a large serving bowl or platter while still warm.

Distribute the sliced red onion and fresh oregano over the warm squash, then pour the garlic vinaigrette over the top.

Toss gently to combine, allowing the warm squash to absorb the flavors, and adjust seasoning with salt and pepper if needed. Let rest for 5 minutes before serving.

Roasted Butternut Squash Salad

Ingredients

Method

What Makes This Variant Distinct