Autumn Italian Roasted Butternut Squash

2 medium butternut squash, or half a turban pumpkin seeded & cut into 1-inch slicesSalt and pepperRaz el Hanout (or cinnamon and nutmeg)6 tablespoons plus 4 tablespoons extra-virgin olive oil1/4 cup red wine vinegar1/2 medium red onion, sliced paper thin1/2 teaspoon red chili flakes1 tablespoon dried oregano3 cloves of garlic, sliced paper-thin1/4 cup fresh mint leaves

In Italy, they cook the seeds with the squash and pumpkins and eat them and I have been doing the same and they are an interesting addition and less wasteful.Preheat oven to 450 degrees.Season the squash with salt and pepper, Raz el Hanout and drizzle with 6 tablespoons olive oil - place in a single layer on 1 or 2 cookie sheets.Bake in the oven until just tender, about 20-25 minutes. As the squash is baking, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over and toss.Allow to cool for 20 minutes. Sprinkle with fresh mint leaves, and serve.Image Credit:  freshtopia