Roasted Butternut Squash Salad


  • 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


  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.

Recipe and Photo: / CC BY-SA

Leave a Reply