SLOW-COOKED WINTER SQUASH WITH SAGE AND THYME

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Slow-Cooked Winter Squash with Sage and Thyme image

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

Provided by Claire Saffitz

Categories     Bon Appétit     Squash     Thyme     Sage     Fall     Vegetable     Vegetarian     Garlic     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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