1-2 cups winter squash of choice, peeled and cubed (butternut, acorn, kabocha, carnival, etc.)
1 small onion, chopped
2 Tbsps. olive oil
Salt + pepper to taste
1 Tbsp. of finely chopped rosemary or thyme
Preheat the oven to 400 degrees and line a large baking sheet or casserole dish with parchment paper and a sprinkle of oil.
In a large bowl, toss the root vegetables and onion with olive oil, salt, pepper, and herbs
Pour the oiled vegetables onto the sheet or in the casserole dish. Place in the oven for 20 minutes. Flip around the veggies, and roast for another 15-20 minus, until tender. Allow to cool, and serve as a side dish!
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