Delicata Squash and Roasted Mushrooms with Thyme

Name: Delicata Squash and Roasted Mushrooms with Thyme
Yield: 4 servings
Ingredients: 1 6 tablespoons olive oil; 1 1 tablespoon chopped fresh thyme; 1 3/4 teaspoon salt; 1 1/2 teaspoon black pepper; 1 2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices; 1 2 lb mixed fresh mushrooms such as cremini; 1 shiitake; 1 and oyster; 1 trimmed (stems discarded if using shiitakes) and halved (quartered if large)

From the kitchen of Carly

Delicata squash turns creamy and caramelized alongside meaty mushrooms, all coated in thyme-infused oil. Simple, elegant, and ready in under thirty minutes. The kind of side dish that steals the show.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons olive oil
11 tablespoon chopped fresh thyme
13/4 teaspoon salt
11/2 teaspoon black pepper
12 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
12 lb mixed fresh mushrooms such as cremini
1shiitake
1and oyster
1trimmed (stems discarded if using shiitakes) and halved (quartered if large)

Instructions

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.