Roasted Butternut Squash Salad

Ingredients

• 1 medium-large butternut squash, seeded and cut into thick 1–inch slices
• salt and pepper
• 8 tablespoons of olive oil
• ¼ cup red wine vinegar
• ½ medium red onion, sliced paper thin
• 1 clove of garlic, sliced paper thin
• 3 cups baby spinach
• handful of fresh oregano
• pinch of red chili flakes

Instructions

1. Preheat oven to 450°F.
2. Season the squash with 4 tablespoons of olive oil, salt and pepper.
3. Lay squash in a single layer on a cookie sheet.
4. Bake about 20 minutes, until tender.
5. Mix 4 tablespoons olive oil, vinegar, onion, garlic, herbs, chili flakes and salt and pepper – creating a marinade.
6. Remove the squash once tender and pour marinade over hot squash.
7. Allow to cool for 20 minutes in the marinade. Toss with baby spinach and serve.