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"A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand."

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• Prep:15 m

• Cook:40 m

• Ready In:55 m

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Ingredients

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• 1 small butternut squash, cubed

• 2 red bell peppers, seeded and diced

• 1 sweet potato, peeled and cubed

• 3 Yukon Gold potatoes, cubed

• 1 red onion, quartered

• 1 tablespoon chopped fresh thyme

• 2 tablespoons chopped fresh rosemary

• 1/4 cup olive oil

• 2 tablespoons balsamic vinegar

• salt and freshly ground black pepper

• Add all ingredients to list

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Directions

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1. Preheat oven to 475 degrees F (245 degrees C).

2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.

3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.