3 tbl. olive oil
1 butternut squash, peeled, quartered and cut crosswise into 1/4" thick slices
1 tbl. red wine vinegar
1 tbl. fresh lemon juice
1 clove garlic, minced
3/4 tsp. salt
1/2 tsp. finely grated fresh orange zest
1/3c. finely chopped red onion
2 tbl. chopped parsley
1/4c. grated parmesan

Lightly oil a large baking sheet and arrange squash slices on it (they will overlap). Roast until tender, about 15 minutes. Set aside to cool. In a small bowl, whisk together 3 tbl. olive oil, vinegar, lemon juice, garlic, salt, and orange zest. In a serving dish, layer squash slices, red onion, and parsley. Drizzle with dressing and top with parmesan if you like.