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!
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