Roasted Butternut Squash Salad

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

 * 1) Preheat oven to 450°F.
 * 2) Season the squash with 4 tablespoons of olive oil, salt and pepper.
 * 3) Lay squash in a single layer on a cookie sheet.
 * 4) Bake about 20 minutes, until tender.
 * 5) Mix 4 tablespoons olive oil, vinegar, onion, garlic, herbs, chili flakes and salt and pepper - creating a marinade.
 * 6) Remove the squash once tender and pour marinade over hot squash.
 * 7) Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint and serve.
 * 8) Best served at room temperature.