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Butternut Squash Salad

By Sunset


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3 tablespoons olive oil, plus more to oil baking sheet

1 butternut squash (2 to 2 1/2 lbs.), peeled, seeded, quartered lengthwise, and cut crosswise into 1/4-in.-thick slices

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

1 clove garlic, minced

3/4 teaspoon salt

1/2 teaspoon finely grated fresh orange zest

1/3 cup finely chopped red onion

2 tablespoons chopped flat-leaf parsley

1/4 cup grated parmesan (optional)

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