Roasted Autumn Vegetables - cooking recipe

Ingredients

1 1/2 lb. small red potatoes
1 lb. shallots
5 Tbsp. olive oil
1 bay leaf
1/4 tsp. dried thyme, crumbled
4 garlic cloves, crushed
2 lb. butternut squash chunks (4 c.)
fresh thyme sprigs

Preparation

In large bowl, toss potatoes, shallots, 4 tablespoons oil, bay leaf, dried thyme, garlic salt and pepper.
Spread in oiled large roasting pan.
Roast at 375\u00b0.
Shake pan every 5 to 10 minutes for 25 minutes.
In bowl, toss squash with remaining 1 tablespoon oil, salt and pepper; add to pan.
Roast vegetables; shake pan for 10 to 20 minutes, until tender.
Discard bay leaf.
Season as desired.
Serves 8.