6 tablespoons olive oil
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
2 pounds delicata squash (3 medium), halved lengthwise, seeded, cut cross-
wise into 1/2-inch-wide slices
2 pounds mixed fresh mushrooms, trimmed and halved
Stir together oil, thyme, salt, and pepper. Toss squash and mushrooms with the thyme oil and arrange in one layer in a large shallow (1/2 to 1-inch deep) baking pan. (If necessary use a second pan so that all vegetables are in one layer.)
Roast in a 375 degree F. oven, stirring occasionally, until vegetables are tender and liquid from the mushrooms is evaporated, 25 to 30 minutes.
Serves 6.
Adapted from www.epicurious.com.