Roasted Butternut Squash, Onions and Red Potatoes with Fresh Herbs

Preheat oven to 450 F. Line two shallow baking pans (1-inch sides all around) with foil; set aside.

Dice the butternut squash, potatoes and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage and thyme.

Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between the two pans in a single layer. Do not crowd the vegetables. Sprinkle with salt and pepper, to taste.

Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.