Marinated Butternut Squash with Red Onion and Basil

For a fresh fall dish straight from the Veneto, try this marinated butternut squash that only gets better the day after you make it.

¼ cup plus 1 Tbsp. olive oil, divided, our passionate community of food-loving readers from around the globe, celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

writer Ursula Ferrigno shares a wide array of gastronomic pleasures from the Veneto, the Northeastern region of Italy that lies between the Dolomites and the Adriatic Sea. This dish is prepared in the style of Chioggia, the small town to the south of Venice that’s famed for its local produce, including the candy-striped beets that bear its name. Roasted butternut squash is doused with an onion-y vinaigrette, then layered with fresh basil leaves and left to marinate.

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