Slow-Cooked Winter Squash

Name: Slow-Cooked Winter Squash
Ingredients: 1 lb. delicata or acron squash, halved lengthwise, seeds removed, sliced crosswise ½" thick; ½ head of garlic; 2 sprigs sage; 2 sprigs thyme; ½ cup extra-virgin olive oil; ¾ tsp. kosher salt; 1 Tbsp. white wine vinegar

4.8

(6)

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Servings: 6

Cost: $2.69 /serving

Author : Claire Saffitz

roasted vegetables squash acorn squash

Ingredients

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1 lb. delicata or acron squash, halved lengthwise, seeds removed, sliced crosswise ½" thick½ head of garlic2 sprigs sage2 sprigs thyme½ cup extra-virgin olive oil¾ tsp. kosher salt1 Tbsp. white wine vinegar

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Instructions

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Step 1

Place a rack in middle of oven and preheat to 350°. 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.