Roasted Red Potatoes and Butternut Squash

Directions:

Preheat oven to 375 degrees F

In a bowl toss together the potatoes, shallots, 4 tablespoons olive oil, bay leaf, dried thyme, garlic and salt and pepper to taste.

Spread the vegetables in a large oiled roasting pan and roast on the center rack of the oven for 25 minutes, shaking the pan every 5 to 10 minutes.

Meanwhile, toss the squash in a bowl with the remaining 1 tbsp olive oil and salt and pepper to taste. Add the squash to the pan in the oven and shake the pan to combine and distribute the vegetables. occasionally, Roast for 10 to 20 minutes more, shaking the pan a couple of times until the vegetables are tender when poked with a fork.

Remove from the oven, discard the bay leaf and garnish roasted vegetables with the thyme sprigs.