Winter Ratatouille

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2 winter squash, such as acorn, carnival or delicata, seeded and cut into 3/4-inch pieces

6 baby waxy potatoes, such as new or blue, cut into 3/4-inch pieces 

1 sweet potato, cut into 3/4-inch pieces 

3 tablespoons olive oil 

Kosher salt and freshly ground black pepper 

1 small onion, chopped 

2 garlic cloves, finely chopped 

1 teaspoon finely chopped fresh rosemary 

One 15-ounce can diced tomatoes