Slow-Cooked Acorn Squash with Sage and Thyme

INGREDIENTS:

• 1 lb. acorn 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

PREPARATION:

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.

3. Let cool slightly, then add vinegar and toss to coat.