Ingredients

• 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

Instructions

1. 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.
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.