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1
Preheat the oven to 425.
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2
Put the squash wedges on a large, rimmed baking sheet and brush all over with 2 tablespoons of the melted butter.
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3
Season with salt and pepper and scatter 4 of the thyme sprigs on top.
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4
Bake in the upper third of the oven for about 25 minutes, or until just tender.
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5
When cool enough to handle, peel the squash and cut the flesh into 1-inch dice.
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6
Transfer to a large baking dish.
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7
Meanwhile, in a large roasting pan, toss the onions and mushrooms with the remaining 4 tablespoons of melted butter and the red wine.
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8
Season with salt and pepper and top with the remaining 4 thyme sprigs.
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9
Cover with foil and bake in the lower third of the oven for about 30 minutes, or until the onions have softened and the mushrooms have released their liquid.
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10
Set a large strainer over a medium bowl and carefully pour in the liquid from the roasting pan; you should have about 1 1/2 cups.
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11
Stir the 2 tablespoons of softened butter into the onions and mushrooms in the roasting pan.
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12
Roast uncovered for about 1 hour, or until the onions and mushrooms are very tender and deeply browned around the edges.
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13
Add the vegetables to the squash in the baking dish, stir to combine and season with salt and pepper.
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14
Cover with foil to keep warm.
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15
Put the roasting pan over 2 burners set on moderately high heat.
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16
When the pan starts sizzling, pour in the chicken stock and use a wooden spoon to scrape up the browned bits on the bottom.
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17
Boil the stock for 1 minute, then strain it into the onion and mushroom cooking liquid; set the 2 1/3 cups of cooking liquid aside for making the gravy for the Beef Tenderloin with Roasted Garlic Crust.
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18
Serve the vegetables hot.
