Roasted Squash With Onion, Oregano & Mint Recipe

Name: Roasted Squash With Onion, Oregano & Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squash; 2 butternut squash; 1/2 pumpkin; salt; pepper; 8 tablespoons extra-virgin olive oil; 1/4 cup red wine vinegar; 1/2 red onion medium, sliced paper thin; 1/2 teaspoon red chili flakes; 1 tablespoon dried oregano; 1 clove garlic sliced paper-thin; 1/4 cup fresh mint leaves

Servings: persons

2 butternut squash
2 butternut squash
1/2 pumpkin
salt
pepper
8 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 red onion medium, sliced paper thin
1/2 teaspoon red chili flakes
1 tablespoon dried oregano
1 clove garlic sliced paper-thin
1/4 cup fresh mint leaves

1
Preheat oven to 450 degrees F.
2
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.
3
Bake in the oven until just tender, about 18 to 20 minutes.
4
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.
5
This dish can be made earlier in the day but should not be refrigerated.

1001

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 butternut squash, 2 butternut squash, 1/2 pumpkin, salt, and more.

Yes, Roasted Squash With Onion, Oregano & Mint falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Squash With Onion, Oregano & Mint

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