Delicata Squash and Roasted Mushrooms with Thyme

Ingredients for Delicata Squash and Roasted Mushrooms with Thyme

• 6 tablespoons olive oil

• 1 tablespoon chopped fresh thyme

• 3/4 teaspoons salt

• 1/2 teaspoons black pepper

• 900g delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices

• 900g mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)

How to make Delicata Squash and Roasted Mushrooms with Thyme

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 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.