Lisa's Roasted, Marinated Squash with Garlic and Herbs

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
-olive oil
--cider vinegar

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!