Delicata Squash and Roasted Mushrooms with Thyme
['6 tablespoons olive oil', '1 tablespoon chopped fresh thyme', '3/4 teaspoon salt', '1/2 teaspoon black pepper', '2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices', '2 lb mixed fresh mushrooms such as cremini', 'shiitake', 'and oyster', 'trimmed (stems discarded if using shiitakes) and halved (quartered if large)']
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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