May have been user error - thought we had too much squash so we doubled everything else. Also, I assumed we were supposed to pull the thyme leaves off the sprigs, but my husband thought we were supposed to roast the squash alongside the whole sprigs and then remove. Perhaps he was right. The whole thing was just a confusing mix of flavors. We also didn’t have the right mustard (misread the recipe) so used Dijon plus some roasted and crushed mustard seed.