This marinated squash dish is a lot more than the sum of its ingredients - both in flavor and presentation. You can make the entire dish in the morning, just make sure to add the mint at the last minute.

As with most Italian vegetable dishes, drizzling a nice amount of extra virgin olive oil with add wonderful richness to this already mouth-watering dish.

2 medium butternut squash, skin on, seeded and cut crosswise into 1-inch slices
Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1/2 medium red onion, sliced paper thin
1/2 teaspoon hot red pepper flakes
1 tablespoon dried oregano
1 garlic clove, sliced paper thin
1/4 cup fresh mint leaves
1/4 cup red wine vinegar

Serves 8 to 12

1. Preheat oven to 450F
2. Season the squash with salt and pepper, drizzle with 1/4 cup of the olive oil and arrange in a single layer on a cookie sheet or two. Roast until just tender, 18 to 20 minutes.
3. Meanwhile, stir together the remaining 1/4 cup of the oil, the vinegar, onion, pepper flakes, oregano, and garlic and season with salt and pepper.
4. When the squash is cooled, immediately transfer to a dish ad pour the marinade over them. Allow to cool in the marinade for at least 20 minutes. This dish can be made up to 6 hours in advance but should not be refrigerated. Sprinkle with the mint just before serving at room temperature.