Marinated Butternut Squash

• 1/4 cup orange juice
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 bay leaf
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• Black pepper
• 1/2 teaspoon Aleppo pepper
• 1 medium butternut squash (about 3 cups), cut into 3/4 inch chunks
• 4 cloves garlic, smashed and peeled
• Kosher salt

1. 1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Set aside.
2. 2. Make the marinade: In a medium bowl, whisk the orange juice with the olive oil and red wine vinegar. Add the bay leaf, thyme and rosemary. Season with a pinch of black pepper and the Aleppo pepper.
3. 3. Toss the squash with the garlic in a large (gallon) sealable plastic bag. Pour the marinade into the bag, seal and toss well to coat the squash. Lay the bag flat on the countertop and marinade for at least 1 hour, or overnight in the refrigerator.
4. 4. Open the bag and pour the contents, including the marinade, onto the baking sheet. Season with salt. Roast until the squash is golden and tender, about 35 to 45 minutes. Remove the bay leaf and serve warm.

orange juice, olive oil, red wine vinegar, bay leaf, thyme, fresh rosemary, black pepper, pepper, butternut squash, garlic, kosher salt

Taken from www.epicurious.com/recipes/member/views/marinated-butternut-squash-52537681 (may not work)