Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium-large butternut squash, seeded and cut into thick 1-inch slices
- salt and pepper
- 8 tablespoons of olive oil
- ¼ cup red wine vinegar
- ½ medium red onion, sliced paper thin
- 1 clove of garlic, sliced paper thin
- handful of fresh oregano
- pinch of red chili flakes
Directions
Preheat oven to 450°F.
Season the squash with 4 tablespoons of olive oil, salt and pepper.
Lay squash in a single layer on a cookie sheet.
Bake about 20 minutes, until tender.
Mix 4 tablespoons olive oil, vinegar, onion, garlic, herbs, chili flakes and salt and pepper - creating a marinade.
Remove the squash once tender and pour marinade over hot squash.
Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint and serve.
Best served at room temperature.
Category:Salad Recipes
Category:Butternut squash Recipes