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2. Put the tomatoes and garlic in the dish. Add enough olive oil to just cover them. Sprinkle with red pepper, peppercorns, kosher salt, and black pepper. 3. Cover with foil and transfer to the oven.

2. Set the squash on a cutting board and slice it thinly (about 1/8-inch thick) into half moons. In a bowl, toss the squash ...