for E: butternut squash salad recipe

I made this last night and my sweet friend requested the recipe, so here it is ... It's modified from a British budget cooking cookbook I'm a little enamored with.

1. Preheat oven to 450.
2. In a large bowl whisk together 3 Tbsp olive oil, 3 Tbsp balsamic vinegar, 1 tsp salt, 1/2 tsp red pepper flakes (or chopped fresh chili), 2-3 minced garlic cloves, and 1 tsp dried thyme, plus dash of ground pepper.
3. Toss 2 onions, chopped in 1" pieces (I used one red and one yellow). Dump on rimmed baking sheet, and roast for 15 minutes.
4. Add to pan 1 peeled, deseeded, and chopped butternut squash; stir or toss to combine. Roast for 30 more minutes, until tender, stirring once or twice.
5. In the meantime, wash and chop 1 bunch parsley, place in bowl, and mix with 4-6 oz. crumbled feta.
6. Remove vegetables from oven and let cool on pan a bit before adding to parsley mixture. Taste and add more vinegar, salt, or pepper as desired.
7. To serve, pass with 1/2 C chopped walnuts.

I think this would also work beautifully with other forms of squash or with sweet potatoes. I thought about serving it on beds of lettuce leaves. If you left out the cheese, it would be a great vegan dish (maybe with more walnuts for the protein), or you could probably try some crumbly goat cheese. You can make this ahead of time and serve it room temp, or serve it fairly warm. (Tonight we ate cold leftovers, and they were also great.) Let me know if you try it!