Delicata Squash And Roasted Mushrooms With Thyme
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
42
Sourness
34
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
6 tbsps
Olive Oil1 tbsp
Thyme (chopped fresh)3 tsp
Salt1 tsp
Black Pepper910 g
Squash (delicata 3 medium, halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices)910 g
Mushroom (mixed fresh)Directions:
1
Stir together oil, thyme, salt, and pepper
2
Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer
3
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
4
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
5
Stir together oil, thyme, salt, and pepper
6
Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer
7
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
8
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