RCI-SN.004.1439.001

Roasted Butternut Squash Salad

Name: Roasted Butternut Squash Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit medium-large butternut squash (seeded and cut into thick 1-inch slices); 1 unit 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); 1 unit handful of fresh oregano; 1 pinch of red chili flakes

Roasted Butternut Squash Salad from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

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

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Roasted Butternut Squash Salad

Ingredients

Method

What Makes This Variant Distinct