Roasted Vegetables

• 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces
• 1 pound red beets, peeled and cut into 1-inch pieces
• 2 yellow onions, large diced (about 4 cups)
• 1 tablespoon fresh thyme, chopped
• Extra-virgin olive oil, for drizzling
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 400 degrees F.
2. Put the squash, beets, onions and thyme in a large bowl.
3. Drizzle with oil and toss to coat.
4. Season generously with salt and pepper.
5. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.

butternut squash, red beets, yellow onions, fresh thyme, extravirgin olive oil, kosher salt

Taken from www.foodnetwork.com/recipes/damaris-phillips/roasted-vegetables.html (may not work)