6 TBSP olive oil
1 TBSP chopped fresh thyme
¾ tsp salt
½ tsp black pepper
2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into ½ inch slices
2 lb. mixed fresh mushrooms such as cremini, shitake, and oyster, trimmed and halved (quartered if large)
Preheat oven to 375.
Stir together oil, thyme, salt, and pepper. Toss squash with 2 TBSP of the thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining ¼ 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. Serve together.