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

Steps

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.
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.