Slow-Cooked Winter Squash with Sage and Thyme

Ingredients for Slow-Cooked Winter Squash with Sage and Thyme

• 450g delicata or acorn squash, halved lengthwise, seeds removed, sliced crosswise 1/2" thick

• 1/2 head of garlic

• 2 sprigs sage

• 2 sprigs thyme

• 120ml extra-virgin olive oil

• 3/4 teaspoons kosher salt

• 1 tablespoon white wine vinegar

Place a rack in middle of oven and preheat to 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.