4 Tbsp. olive oil
1 Tbsp. chopped fresh thyme
3/4 tsp. salt
1/4 tsp. black pepper
3 medium delicata squash
2 lbs mushrooms, such as crimini, oyster, and shitake
Preheat oven to 375*F. Combine oil, salt, pepper, and thyme in a small bowl.
Cut squash in half lengthwise, and scoop out seeds. Cut into 1/2 inch slices. Place half of the thyme oil in the bottom of a shallow baking pan, and place squash halves in pan.
Toss mushrooms with remaining thyme oil and place in another shallow pan.
Place both pans in oven and roast for about 25 minutes or until squash is tender, and mushroom liquid has evaporated. Stir mushrooms occasionally, and remove from oven if done before squash.
To serve, place squash pieces on plates, and top with mushrooms.