Marinated Butternut Squash: Scapece Di Zucca

Name: Marinated Butternut Squash: Scapece Di Zucca
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 mediums butternut squash, seeded and cut into 1-inch slices; 59 milliliters fresh mint leaves; 1 clove garlic, sliced paper-thin; 4 Tbsps extra-virgin olive oil; 1 Tbsp dried oregano; 1 teaspoons red chile flakes; 1 mediums red onion, sliced paper thin; 59 milliliters red wine vinegar; 8 servings Salt and pepper

Marinated Butternut Squash: Scapece Di Zucca requires approximately 55 minutes from start to finish. One portion of this dish contains about 2g of protein, 7g of fat, and a total of 154 calories. This recipe serves 8. It works well as an inexpensive side dish. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of butternut squash, olive oil, chile flakes, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Squash

Equipment you will use

Baking Sheet

Bake in the oven until just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes

Oregano

Vinegar

Garlic

Onion

Cooking Oil

Equipment you will use

Oven

Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.

Ingredients you will need

Fresh Mint