Butternut Squash with Vin Cotto

• 1 medium butternut squash (1 1/2 to 2 pounds)
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons honey
• 1 tablespoon chopped fresh rosemary
• 4 garlic cloves, finely minced
• Kosher salt
• Vin cotto for drizzling

1. Cut off the neck portion of the squash and cut it into 1/4-inch-thick slices.
2. Cut the bulb portion lengthwise in half, remove the seeds and membranes, and cut into 1/4-inch-thick slices.
3. Combine the olive oil, vinegar, honey, rosemary, and garlic in a small bowl and mix well.
4. Put the squash in a large baking dish or shallow bowl and pour the marinade over, turning to coat.
5. Allow to stand for 2 hours at room temperature, or cover and refrigerate for as long as overnight, turning the squash occasionally.
6. Preheat a gas grill or prepare a fire in a charcoal grill.
7. Remove the squash from the marinade, draining well, and arrange in a single layer on one or two baking sheets; reserve the marinade.
8. Season the squash on both sides with salt.
9. Arrange the squash on the grill (you will probably have to cook it in two batches) and cook until golden brown on the first side, 5 to 6 minutes.
10. Turn and cook until browned on the second side and tender, about 5 minutes (the half-rings may take slightly less time than the whole slices).
11. Transfer to a serving platter and drizzle with some of the reserved marinade.
12. Cover with foil and let stand for 10 minutes.
13. Remove the foil, drizzle the squash with vin cotto, and serve.

butternut squash, extravirgin olive oil, red wine vinegar, honey, rosemary, garlic, kosher salt, vin

Taken from www.cookstr.com/recipes/butternut-squash-with-vin-cotto (may not work)