Delicata Squash and Roasted Mushrooms

Ingredients

• Thyme

  Spices, dried

  ¼ tbsp, leaves or 0.7g

• Squash

  Winter, butternut, raw

  2 medium (1 lb) or 907g

• Mushrooms

  White, raw

  10 cup, whole or 960g

• 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 half lengthwise, remove seeds, 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 and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan and arrange in 1 layer.
3. 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.

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