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 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
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Preparation
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.