Marinated Butternut Squash(Scapece Di Zucca)

1. Preheat oven to 450*F.

2. Season the squash with salt and pepper.

3. Drizzle with 4 tbls. of the olive oil, and place in a single layer on 1 02 cookie sheets.

4. Bake in oven about 18-20 minutes, until just tender.

5. Meanwhile, stir the remaining oil, vinegar, onion, chile flakes, oregano, and garlic together and season with salt and pepper.

6. Remove the squash from the oven and pour the marinade over. Allow to cool for about 20 minutes in the marinade, then sprinkle with the fresh mint leaves, and serve.

7. This dish can be made earlier in the day but should not be refrigerated. Enjoy!

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Nutrient	Quantity
Total fats	0.1834 g
Protein	0.8989 g
Carbohydrates	7.3659 g
Energy	41.3025 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0208 g
Water	105.7542 g
Aspartic acid	0.0803 g
Calcium, Ca	64.145 mg
Lutein + zeaxanthin	59.05 g
Fiber, total dietary	2.21 g
Carotene, beta	30.76 g
Niacin	0.203 mg
Vitamin A, RAE	2.55 g
Arginine	0.0707 g
Riboflavin	0.0306 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0186 g
Glutamic acid	0.1711 g
Sodium, Na	7.73 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0001 g
Total lipid (fat)	0.1834 g
Manganese, Mn	0.2482 mg
Fructose	0.7434 g
Proline	0.058 g
Fatty acids, total saturated 16:0	0.0425 g
Sucrose	0.5718 g
Choline, total	4.324 mg
Sugars, total	2.4547 g
Serine	0.021 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.0174 g
Vitamin B-6	0.0973 mg
Selenium, Se	0.41 g
Ash	0.5302 g
Fatty acids, total saturated 18:1 undifferentiated	0.0286 g
Pantothenic acid	0.0952 mg
Phenylalanine	0.0273 g
Copper, Cu	0.0464 mg
Betaine	0.349 mg
Thiamin	0.0306 mg
Methionine	0.0049 g
Iron, Fe	1.4884 mg
Carbohydrate, by difference	7.3659 g
Phosphorus, P	25.17 mg
Folate, total	17.56 g
Tocopherol, gamma	0.7326 mg
Alanine	0.0266 g
Valine	0.0292 g
Fatty acids, total saturated 18:2 undifferentiated	0.0296 g
Glycine	0.0293 g
Carotene, alpha	0.6 g
Glucose (dextrose)	1.1405 g
Fatty acids, total saturated 14:0	0.0023 g
Zinc, Zn	0.1921 mg
Isoleucine	0.0209 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.0074 g
Fatty acids, total polyunsaturated	0.0505 g
Leucine	0.0372 g
Tocotrienol, alpha	0.022 mg
Vitamin A, IU	52.13 IU
Folate, DFE	17.56 g
Tryptophan	0.0138 g
Vitamin C, total ascorbic acid	4.4378 mg
Phytosterols	14.34 mg
Galactose	0.0045 g
Fatty acids, total polyunsaturated 18:1 c	0.0214 g
Tyrosine	0.0166 g
Vitamin K (phylloquinone)	18.871 g
Fatty acids, total saturated	0.0696 g
Histidine	0.012 g
Fatty acids, total monounsaturated	0.0287 g
Threonine	0.0213 g
Folate, food	17.56 g
Cryptoxanthin, beta	0.21 g
Vitamin E (alpha-tocopherol)	0.5588 mg
Magnesium, Mg	15.99 mg
Lysine	0.0364 g
Potassium, K	141.4025 mg
Cystine	0.0055 g
Fluoride, F	0.605 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	4 tablespoons	0	0	0
Oregano	1 tablespoon	7.95	2.0676	0.1284
Garlic Clove	1	0	0	0
salt pepper	0	0	0	0
red wine vinegar	0.25 cup	11.3525	0.1613	0
mint leaf	0.25 cup	0	0	0
red onion	0.5	22	5.137	0.055
butternut squash	2	0	0	0
red chili pepper flake	0.5 teaspoon	0	0	0