delicata-squash-and-roasted-mushrooms-with-thyme-230994.json

{
    "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."
    ],
    "ingredients": [
        "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Mushroom",
        "Side",
        "Roast",
        "Thanksgiving",
        "Vegetarian",
        "Quick & Easy",
        "Squash",
        "Fall",
        "Vegan",
        "Thyme",
        "Gourmet",
        "Sugar Conscious",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Delicata Squash and Roasted Mushrooms with Thyme",
    "url": "http://www.epicurious.com/recipes/food/views/delicata-squash-and-roasted-mushrooms-with-thyme-230994"
}