I used Butternut squash, yellow potatoes, red onions, red pepper and sweet potatoes.
Peel and cube squash, potatoes and sweet potatoes. Slice up onion and red pepper.
Put everything into a pan. Pour 1/4 cup of olive oil over vegetables and sprinkle with thyme and rosemary and 2 tablespoons of balsamic vinegar.
Cook at 475 for 40 - 60 minutes stirring every 10 minutes or so.