Ingredients

2 1/2 pounds assorted small potatoes, such as fingerling,
Yukon Gold or red Bliss, scrubbed
1 acorn squash, peeled and cut into 1 1/2-inch chunks
3 cups butternut squash, cut into 2-inch chunks
1/4 cup extra-virgin olive oil, or more to taste
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
3 cloves garlic, peeled and roughly chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to
400 degrees F.

Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme,
garlic, and salt and pepper to coat well. Transfer vegetables, with your hands, to a large
baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast
the vegetables until tender, turning every 10 minutes with a long-handled spoon, about 45
minutes to 1 hour.

Remove from the oven and add as much leftover oil to the vegetables as desired, and season
to taste. Serve immediately.