Half a squash becomes the centerpiece: roasted until tender and caramelized, then dressed with garlic oil and thyme. It's a weeknight vegetable main that asks little of you once it hits the oven.

Serves 2. 45 minutes, 10 at the stove.

1. Heat your oven to 400°F [200°C]. Halve the squash lengthwise if it isn't already, scoop out the seeds, and score the flesh in a crosshatch pattern. Brush 2 tablespoons of oil over the cut sides, season with salt and pepper, and lay skin-side up on a baking sheet.
2. Roast until the flesh is fork-tender and browning at the edges, about 35 minutes. While it roasts, mince 2 garlic cloves and warm them gently with 1 tablespoon of oil in a small pan over low heat until fragrant, about 2 minutes, then pull off the heat.35 min
3. When the squash is done, let it rest for a few minutes, then drizzle the garlic oil over the flesh and scatter 2 thyme sprigs on top. Serve the squash halves warm, scraping the flesh from the skin as you eat.

Note Swap thyme for any herb you have on hand, or skip it. Leftovers keep three days covered in the fridge and are good cold or reheated at 350°F [175°C]. Serve with crusty bread or a grain to soak up the oil, or follow with a simple salad.

Two cups of cubed squash turn golden and tender on a sheet pan while you make a quick pan sauce, the simplest way to use it up on a weeknight. Sage and garlic bring warmth to the mild squash.

Serves 2. 35 minutes, 10 at the stove.

About 350 calories a serving, 3 g protein, 13 g carbohydrate, 33 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat the oven to 425°F [220°C]. Toss 2 cups cubed squash with 3 tablespoons oil, salt, and pepper on a sheet pan, spreading it in one layer. Roast for 25 to 30 minutes, stirring halfway through, until the squash is tender and golden at the edges.27 min
2. Mince 3 cloves garlic. When the squash is nearly done, melt 2 tablespoons butter in a small pan over medium heat and add the garlic, cooking for 1 minute until fragrant.1 min
3. Tear 6 sage leaves into the butter and garlic, cook for 30 seconds, then turn off the heat. Taste and adjust salt and pepper.
4. Transfer the roasted squash to plates and spoon the sage butter over top. Serve with bread for soaking up the pan juices.

Note Swap sage for thyme or rosemary if that is what you have. Leftovers keep refrigerated for three days and reheat gently in a low oven. This is a side dish as written, but stretch it with white beans or top with a fried egg for a light supper.

One squash wedge turns sweet and tender in the oven while a sage-butter drizzle crisps the edges. This is the most direct way to let a good piece of squash speak for itself on a weeknight, and it stretches to two plates with nothing else needed but bread.

Serves 2. 45 minutes, 5 at the stove.

About 250 calories a serving, 1 g protein, 4 g carbohydrate, 26 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Heat the oven to 425°F [220°C]. Pat the squash wedge dry and brush both sides with 2 tablespoons of oil, then season with salt and pepper. Lay it skin-side down on a sheet pan and roast until the flesh is fork-tender and the edges caramelize, about 35 to 40 minutes.40 min
2. While the squash cooks, mince 2 cloves of garlic and tear 4 sage leaves into small pieces. Warm 2 tablespoons of butter in a small pan over low heat until it foams.
3. When the butter is foaming, stir in the garlic and sage and cook until fragrant, about 1 minute, then take it off the heat. When the squash is done, drizzle the sage butter over the flesh and serve it in the skin.

Note Swap fresh sage for dried if you have it; use half as much. Leftovers keep in the fridge for three days and are good cold or reheated gently. Serve with crusty bread to catch the juices, or stretch it by spooning the flesh onto toast.