Slow-Cooked Winter Squash with Sage and Thyme

bon appétit squash thyme sage fall vegetable vegetarian garlic wheat/gluten-free

Claire Saffitz

6 servings

Source

Ingredients

1 lb. delicata or acorn squash, halved lengthwise, seeds removed, sliced crosswise 1/2" thick

1/2 head of garlic

2 sprigs sage

2 sprigs thyme

1/2 cup extra-virgin olive oil

3/4 tsp. kosher salt

1 Tbsp. white wine vinegar

Method

Place a rack in middle of oven and preheat to 350°F. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes. Let cool slightly, then add vinegar and toss to coat.