Preheat the oven to 375 degrees F.
In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.
Recipe courtesy of Anne Burrell