Roasted Squash with Onion, Oregano & Mint

Squash or Pumpkin? (I like Butternut Squash or Long Island Cheese Pumpkin)This is adapted from a Mario Batali recipe with oregano & mint instead of cinnamon & nutmeg.2 medium  squash or pumpkin, cut into 1-inch slices tossed with 6 Tablespoons olive oil and salt and pepper1/4 cup red wine vinegar1/2 medium red onion, sliced paper thin1/2 teaspoon red chili flakes6 oregano sprigs chopped fine 1 tablespoon or 2 teaspoons dried3 cloves of garlic, sliced paper-thin1/4 cup fresh mint leaves chopped finePreheat oven to 450 degrees F.Place pumpkin in a single layer 2 cookie sheets. Bake in the oven until just tender, about 20 minutes.Meanwhile, 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. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve.This dish can be made ahead. But do not dress. Instead, reheat the pumpkin and toss with dressing just before serving.Serves 6