Roasted Squash with Sage and Garlic

Crop Squash

1 winter squash (kabocha, hubbard, carnival, delicata, acorn or butternut)
2 cloves garlic, peeled
sage (fresh or dried)
olive oil
salt and pepper

Preheat oven to 400 F.Cut the squash in half lengthwise.Scoop out the seeds, season the flesh with salt and pepper, and fill the cavities with the garlic cloves, peeled and the fresh sage leaves (or a sprinkling of dried sage). Drizzle with olive oil.Place the squash skin side down in a shallow ovenproof dish, and add just enough water to barely cover the bottom, to prevent burning. Bake for about 45 minutes to an hour (or until soft).