Butternut Squash Salad

Ingredients

• 3 tablespoons olive oil, plus more to oil baking sheet
• 1 butternut squash (2 to 2 1/2 lbs.), peeled, seeded, quartered lengthwise, and cut crosswise into 1/4-in.-thick slices
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon finely grated fresh orange zest
• 1/3 cup finely chopped red onion
• 2 tablespoons chopped flat-leaf parsley
• 1/4 cup grated parmesan (optional)

Preparation

1. 1. Preheat oven to 350°. 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.
2. 2. In a small bowl, whisk together 3 tbsp. olive oil, vinegar, lemon juice, garlic, salt, and orange zest.
3. 3. In a serving dish, layer squash slices, red onion, and parsley. Drizzle with dressing and top with parmesan if you like.
4. Note: Nutritional analysis is per serving.