• 2 medium acorn squash
• 3 cloves minced garlic
• 2 tbs. dried oregano
• 1 tbs. crushed red pepper
• 4 tbs. olive oil
• 2 tbs. balsamic vinegar
• salt and pepper to taste

Slice squash crossways into ½ inch slices. Remove seeds. Drizzle slices with olive oil, vinegar and spices. Let marinate on counter up to one hour. Grill on hot grill or sear in hot skillet until fork tender (usually 5 to 10 minutes per side, depending on how hot your grill is). Serve hot as a side dish or main dish meat substitute or chill and dice for a salad ingredient.