Slow-Cooked Winter Squash with Sage and Thyme

August 14, 2018

4.8

(7)

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

lb. delicata or acron squash, halved lengthwise, seeds removed, sliced crosswise ½" thick

head of garlic

sprigs sage

sprigs thyme

cup extra-virgin olive oil

tsp. kosher salt

Tbsp. white wine vinegar

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.
Photo by Chelsie Craig, food styling by Claire Saffitz
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.

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This was SO delicious, truly one of the top tier squash recipes. Followed to a T with delicata, just added more salt at the end.
- Anonymous
- Reno, NV
- 10/15/2021
Great recipe! I used acorn squash and used 1/2 cup oil as directed. Squash absorbed almost all oil and tasted great. I didn’t use vinegar but still tasted great. Very aromatic.
- briggitaz
- Florida
- 11/23/2018
Lovely, luscious delicata! I used 1/4 cup oil and that was plenty. The herbal flavors were great. One problem with the recipe - if you use delicata and try to toss it, as instructed, it falls apart! So don't toss. Also, it is soft and ready before (or if it ever) gets crisp. One hour was plenty. Warning - the garlic, upside down, sticks and makes a caramel-y mess that is difficult to get off the spoon, let alone the dish.
- Anonymous
- Vermont
- 9/21/2018