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When her garden produced a bumper crop of butternut squash one year, Roxanne Chan got creative. The result was this tasty combination. Prep and Cook Time: 45 minutes.

Roxanne Chan, Albany, CA
This Story Originally Appeared On sunset.com

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Credit: Leo Gong

Recipe Summary test

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a small bowl, whisk together 3 tbsp. olive oil, vinegar, lemon juice, garlic, salt, and orange zest.

  • In a serving dish, layer squash slices, red onion, and parsley. Drizzle with dressing and top with parmesan if you like.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

79 calories; calories from fat 27%; protein 1.4g; fat 2.3g; saturated fat 0.3g; carbohydrates 15g; fiber 2.6g; sodium 256mg.
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