Updated: Oct 26
from Brushland Eating House
Feeds 4 people
2 whole, medium-sized squash, peeled, halved lengthwise and seeded (we use delicata and
¼ cup olive oil, plus ¼ cup more
1 clove garlic, chopped
2 nardello peppers, seeded
1 red onion, sliced in half lengthwise
⅓ cup Balsamic Vinegar of Modena PGI
¼ cup picked basil leaves
½ tsp salt
½ tsp dried oregano
Preheat oven to 375°F.
Cut squash into 1 inch thick slices. Toss squash, peppers and red onion in ¼ cup olive oil with garlic and salt.
Place vegetables on a baking sheet and roast until squash is fork tender, about 25 minutes.
Let vegetables cool.
Toss vegetables in Balsamic Vinegar of Modena PGI, remaining olive oil and oregano. Salt to taste. Let sit in marinade for a minimum of 10 minutes or up to an hour.
Dress with basil leaves and serve at room temperature.