Slow-Cook Squash with Sage and THYME

Serves a family for a side dish

1 pound winter squash, peeled, seeds removed and cut into ½ in slabs

3-5 cloves of garlic

2 sprigs sage

2 sprigs of thyme

¼ cup extra virgin olive oil

¾ teaspoon salt

1 tablespoon white wine vinegar

Toss squash, garlic, sage, thyme, oil and salt in a shallow 2-quart baking dish.  Roast vegetables in a oven at 350 degrees for 60-70 minutes.  The squash should be tender with crispy edges.  Add vinegar and toss to coat.