Winter Vegetable Pan-Roast

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4 pounds winter squash, such as buttercup or kabocha—halved lengthwise, seeded and cut into 2-inch-wide wedges

6 tablespoons unsalted butter, melted, plus 2 tablespoons softened

Salt and freshly ground pepper

8 thyme sprigs

4 large sweet onions, such as Walla Walla, halved lengthwise and sliced crosswise 1/4 inch thick

2 pounds assorted mushrooms, such as shiitake, cremini and Portobello, stems discarded and caps quartered

1/2 cup dry red wine

1 cup chicken stock or canned low-sodium broth

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