Squash and the Great American Tradition

As you all know, I have a thing about butternut squash. I know, I’m weird. Anyway, I keep talking about this recipe, so here it is. You can find it online here, but I’m posting it with a few changes.

MARINATED BUTTERNUT SQUASH

• 2 medium butternut squash, peeled, seeded and cut into 1-inch slices
• Salt and pepper
• 4 tablespoons plus 4 tablespoons extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 medium yellow onion, sliced paper thin and briefly sautéed
• 1/2 teaspoon red chili flakes
• 1 tablespoon dried oregano
• 1 clove garlic, sliced paper-thin
• Some chopped fresh rosemary (or mint)

1. Preheat oven to 450 degrees F.
2. 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.
3. Bake in the oven until just tender, about 18 to 20 minutes.
4. Meanwhile, briefly saute the onion, garlic, and rosemary.
5. Stir together the sauted ingredients and the remaining oil, vinegar, chili flakes, oregano, and season with salt and pepper. Remove the squash from the oven and pour the marinade over.
6. Allow to cool for 20 minutes in the marinade and serve. This dish can be made earlier in the day but should not be refrigerated.
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I’m not planning on making this for our big feast on Thursday, but for people who dislike cloyingly sweet potato recipes (as do I, no marshmallows here), this could be a really nice change. N and I loved it when I made it last week. The kids, not so much.

This year is our second annual “cook side dishes ahead with a friend.” Tish and I are doing corn pudding, mashed sweet potatoes, and the veggie prep for the stuffing on Wednesday. Then she takes her half home and serves it up with tofurkey or something.

So, our menu is:
cheese n crackers, veggies with dip (appetizer)
turkey
stuffing
corn pudding
mashed sweet potatoes
green salad
rolls/cornbread
cranberries
pecan and pumpkin pies

Pretty basic and standard, but oh how I love it all.