Herb-Roasted Squash and Jerusalem Artichokes

• 1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
• 1 lb. small Jerusalem artichokes, unpeeled and scrubbed
• 1 medium red onion, trimmed and cut into wedges
• 1 1/2 Tbs. garlic oil
• 1 Tbs. minced fresh rosemary
• 1 Tbs. minced fresh thyme

1. Preheat oven to 425 degrees F. Toss together all ingredients in large bowl.
2. Season with salt and pepper, if desired, and spread on baking sheet.
3. Roast 1 hour, or until vegetables are soft and golden, turning several times with spatula.

butternut squash, artichokes, red onion, garlic oil, fresh rosemary, thyme

Taken from www.vegetariantimes.com/recipe/herb-roasted-squash-and-jerusalem-artichokes/ (may not work)