Sweet and Sour Butternut Squash---Zucca in Agrodolce

Ingredients

• 2 medium butternut squash cut into 1-inch slices, skin on, seeds discarded
• 0.3 cup mint leaves fresh
• 1 clove garlic paper-thin sliced
• 4 tablespoons olive oil extra-virgin
• 1 tablespoons oregano dried
• 0.5 teaspoon chili flakes red
• 0.5 medium onion paper-thin red sliced
• 0.3 cup red wine vinegar 
• 8 servings salt and pepper to taste

Equipment

• baking sheet
• oven

Directions

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. Place into preheated oven and cook 18 to 20 minutes, until just tender. Meanwhile, stir together the remaining 4 tablespoons of oil, vinegar, onion, chili flakes, oregano and garlic and season with salt and pepper.
4. Remove squash from the oven and pour marinade over. Allow to cool 20 minutes in the marinade, sprinkle with mint leaves and serve.