Ingredients:

1-1/2 lbs butternut squash, peeled & cut into 1" cubes
4-5 red potatoes, quartered
3 Tbsp extra-virgin olive oil
2 Tbsp Urban Accents Herbes De Provence
1/2 tsp Urban Accents Sonoma Pepper
3/4 tsp sea salt
2 med red onions, cut into 8 wedges

Directions:

Preheat oven to 425 degrees F.  Spray shallow roasting pan with cooking spay.  Place squash, potatoes and onions in pan.  Drizzle olive oil over vegetables.  Sprinkle with Herbes De Provence, Sonoma Pepper and salt: toss thoroughly so all vegetables are coated.  Bake for 30-40 minutes or until tender and lightly browned, stir halfway through baking.