What I love most about this savory squash dish is how quick it is to whip up, and how simply delicious the flavors are! (Serves 4-5) Ingredients: • 1 large white or yellow onion • 20-30 baby carrots • 1 medium size butternut squash • Olive oil to drizzle (7-8 Tablespoons) • ¼ cup fresh chopped rosemary • 2 tablespoons fresh thyme leaves • 1 tablespoon salt Method: 1. Preheat the oven to 250°C. 2. Trim and cut the onion into 10-12 wedges; wash the baby carrots; wash, peel and cut the butternut squash into 3cm cubes. 3. Arrange the onion, squash and carrots on a roasting tray. Drizzle with olive oil to coat, sprinkle the rosemary, thyme and salt over and thoroughly mix. 4. Roast in the oven for 20-30 minutes or until tender and lightly golden. Recipe originated from Jo Formosa, Health Dynamics 360. Thanks Jo!