[Delicata Squash and Roasted Mushrooms with Thyme]
Source: Gourmet
Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than just pretty — it's edible, too.
Ingredients
- 6 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 lbs. delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
- 2 lbs. mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)
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Directions
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 1/4 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. |
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Notes
Cooks' note: Squash can be sliced 1 day ahead and chilled in a sealed plastic bag.
Categories
Vegetables[ Back to top ]