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Categories:
olive oil butternut red wine vinegar lemon juice clove garlic salt orange zest red onion flat leaf Parmesan
Viewed: 49 - Published at: 8 years agoIngredients
- 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)
Method
- 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.
- In a small bowl, whisk together 3 tbsp. olive oil, vinegar, lemon juice, garlic, salt, and orange zest.
- In a serving dish, layer squash slices, red onion, and parsley. Drizzle with dressing and top with parmesan if you like.
- Note: Nutritional analysis is per serving.
