Roasted Butternut Squash, Onions and Red Potatoes with Fresh Herbs

Ingredients

• 1 whole Butternut Squash, Peeled And Seeded
• 1-½ pound Red Potatoes, Rinsed And Scrubbed
• 1 whole Large Purple Or Sweet Yellow Onion
• 1 Tablespoon Minced Fresh Rosemary Leaves
• 1 Tablespoon Minced Fresh Sage Leaves
• 1 Tablespoon Minced Fresh Thyme Leaves
• ¼ cups Extra Virgin Olive Oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C) and place a rack in the upper third.

2. Cut the peeled, seeded butternut squash into 1-inch cubes. Cut the rinsed red potatoes into 1-inch pieces and cut the onion into wedges.

3. In a small bowl, stir the minced rosemary, sage and thyme into the extra virgin olive oil.

4. Put the squash, potatoes and onion in a large bowl, pour over the herb oil and toss until everything is evenly coated.

5. Spread the vegetables in a single layer on one or two large rimmed baking sheets so they do not crowd each other.

6. Roast for about 25 minutes, turning the pieces once halfway through, until tender and golden brown at the edges.

7. Serve the vegetables hot, straight from the pan.