Image credit to: Brittany Roberts for Boston Organics
Cut the delicata squash in half lengthwise, remove the seeds and cut crosswise into 1/2-inch-wide slices.
Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan and arrange in a single layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan and arrange in a single layer.
Roast squash and mushrooms separately, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and the excess liquid from the mushrooms has evaporated, 25 to 30 minutes.
Serve warm over garlicky rice and/or a leafy green like kale.