1 large butternut squash, seeded (no need to peel), cut into 1/2-inch-thick slices.
Toss with olive oil, salt and pepper, and roast in a single layer in a baking pan until tender.
When the squash is done, arrange on a serving platter. Top with
-half of a thinly sliced onion
-a few cloves thinly sliced garlic
-a generous sprinkling of dried oregano
-fresh minced parsley and mint (can use dried too).
Sprinkle with salt and pepper, and drizzle with
Let everything marinate for an hour or so, but you can also just eat it right away. Leftovers are delicious lightly sauteed; add a drained can of black beans at the end of cooking and heat through, and serve over rice. So tasty!