3  tablespoons  olive oil, plus more to oil baking sheet1  butternut squash (2 to 2 1/2 lbs.), peeled, seeded, quartered lengthwise, and cut crosswise into 1/4-in.-thick slices 1  tablespoon  red wine vinegar 1  tablespoon  fresh lemon juice 1  clove garlic, minced OR 1-2 green garlic, white parts minced 3/4  teaspoon  salt 1/2  teaspoon  finely grated fresh orange zest 1/3  cup  finely chopped fresh spring onions or red onion 2  tablespoons  chopped flat-leaf parsley 1/4  cup  grated parmesan  OR blue cheese (optional)

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.  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 cheese if you like.

recipe from Sunset.com.  Serves 6.