Serves 4 to 6
Author note: The texture of garlic confit should be soft and spreadable. The garlic confit can be stored in a sealable glass container for up to two weeks in the fridge. Use the garlic confit in pastas, rice, soups and crostini. Please note that the skin of the acorn squash is not intended to be eaten.
2 to 3 1-1/2 lb acorn squash, rinsed
1 cup garlic cloves, peeled and root ends trimmed
1 1/2 cups plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 tsp kosher salt
fresh ground pepper, to taste
1 tsp red wine vinegar
In a small deep saucepan, add the garlic and olive oil, covering all cloves. If the garlic is not fully submerged, add enough oil to thoroughly cover. Place on the cooktop over medium-low heat and bring to a light simmer. Once a simmer has developed immediately reduce the heat to low to maintain small bubbles around the garlic but not an active simmer. The garlic should not fry in the oil, rather gently warm until soften. Cook for 1 to 1 1/2 hours. Keep a watchful eye on the garlic to prevent browning and frying. Once the garlic is soft and spreadable, remove from the heat and cool for 15 minutes.
While the garlic is cooking, prepare the squash.
Slice the squash in half. Scoop out the seeds. Place each squash half, flat side down and cut into 2-inch slices. In a large bowl, combine the squash, 3 tablespoons of oil, salt, pepper and vinegar. Toss to thoroughly coat.
Place the squash onto a rimmed sheet pan, skin side down. Roast in the oven for 30 minutes or until the squash is cooked through and lightly browned on top.
Remove the squash from the oven and place onto a serving platter. Add the garlic confit over the squash. Salt and pepper to taste. Serve warm.