Butternut Squash Salad

Ingredients

• 2 lbs butternut squash peeled seeded quartered
• 2 tablespoons flat parsley chopped
• 1 clove garlic minced
• 1 tablespoon juice of lemon fresh
• 3 tablespoons olive oil plus more to oil baking sheet
• 0.5 teaspoon orange zest fresh finely grated
• 0.3 cup onion red finely chopped
• 1 tablespoon red wine vinegar 
• 0.8 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 35
2. Lightly oil a large baking sheet and arrange squash slices on it (they will overlap). Roast until tender, about 15 minutes. Set aside to cool.
3. In a small bowl, whisk together 3 tbsp. olive oil, vinegar, lemon juice, garlic, salt, and orange zest.
4. In a serving dish, layer squash slices, red onion, and parsley.
5. Drizzle with dressing and top with parmesan if you like.