Roasted Butternut Squash with Onion, Oregano & Mint

A new spin on squash: oregano & mint instead of cinnamon & nutmeg. Best used with butternut squash or turban pumpkins the meaty flesh makes for a hearty fall dish.

Roasted Butternut Squash with Onion, Oregano & Mint Recipe

Serves: 4


2 medium butternut squash, or half a turban pumpkin seeded and cut into 1-inch slices
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon red chili flakes
1 tablespoon oregano
1 clove of garlic, sliced paper-thin
small handful fresh mint leaves


Preheat oven to 450 degrees F. / 220 C 

Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets. Bake in the oven until just tender, about 18 to 20 minutes.  

Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. 

This dish can be made earlier in the day but should not be refrigerated. 

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