Preheat oven to Bake at 475 degrees fahrenheit.
Prepare butternut squash:
One butternut squash. Cut off and discard the ends of butternut squash. Peel the squash, cut it in half lengthwise, and remove the seeds with a teaspoon. (You can rinse the seeds, place on a cookie sheet. Add a little olive oil and garlic salt and roast in oven.) Chop the squash in large pieces.
Prepare these other vegetables:
Gold Yukon potatoes, wash and cut into chunks
Red or Orange bell peppers, rinsed, cut out seeds and membranes and chop in large pieces
Sweet onions, cut in quarters
Zuchini squash, wash and cut into chunks
Place in casserole dish that's been sprayed with olive oil cooking spray.
In a bowl mix:
1 Tbsp chopped fresh Thyme (dried if you don't have fresh)
2 Tbsp chopped fresh Rosemary
1/4 Cup Olive Oil
2 Tbsp Balsamic Vinegar (red wine vinegar can be substituted)
Salt and Pepper
You can play around with the measurements to your taste. Once you have it the way you want it, pour over the vegetables.
Place casserole dish in the oven and let bake for 30-40 minutes depending on how many vegetables or how big the chunks are.