4 cups butternut squash, peeled, seeded and cubed
2 red bell peppers, seeded and diced
1 red onion, quartered
1 teaspoons chopped thyme
2 teaspoons chopped rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
Preheat oven to 475 degrees F (245 degrees C). On a large roasting pan combine butternut squash and red bell peppers. Separate the red onion quarters into pieces, and add them to the mixture.
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.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.