Slow-Cooked Winter Squash with Sage and Thyme
['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']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.