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.