Name: Slow-Cooked Winter Squash With Sage and Thyme
Yield: 6 servings
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

Roasted acorn squash slices with garlic and thyme in oval baking dish.

Photo by Chelsie Craig, Food Styling by Claire Saffitz

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Recipe information

Yield
6 servings

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

Preparation

Step 1
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.
Step 2
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.

Recipe notes

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