Delicata Squash and Roasted Mushrooms

Ingredients

• Thyme

  Fresh

  1 tbsp or 2g

• Squash

  Winter, butternut, raw

  2 medium (1 lb) or 907g

• Mushrooms

  Brown, italian, or crimini, raw

  907g

• Salt

  Table

  ¾ tsp or 5g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Finely chop thyme. Cut squash in halve lengthwise, remove seed, and cut into 1/2-inch wide slices. Halve or quarter mushrooms, depending on size.
2. Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.