Ingredients:

• Butternut squash, 2 lbs, peeled and cubed

• White onion, sliced, 1 medium

• Olive oil, 3 tablespoons

• Balsamic vinegar, 2 tablespoons

• Maple syrup, 2 tablespoons

• Fresh thyme, chopped, 1 tablespoon

• Fresh parsley, chopped, 1 tablespoon

• Fresh rosemary, chopped, 1 teaspoon

• Garlic powder, 1/2 teaspoon

• Nutmeg, grated, 1/4 teaspoon

• Paprika, 1/4 teaspoon

• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (205°C).

2. In a large mixing bowl, combine the cubed butternut squash and sliced white onion.

3. In a separate mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, chopped fresh thyme, parsley, rosemary, garlic powder, grated nutmeg, paprika, salt, and pepper until well combined.

4. Pour the olive oil mixture over the butternut squash and onion, and toss until the vegetables are evenly coated.

5. Spread the vegetables out on a baking sheet in a single layer.

6. Roast the vegetables for 25-30 minutes, stirring once halfway through, until they are tender and golden brown.

7. Remove the roasted butternut squash and onions from the oven and transfer them to a serving dish.

8. Garnish with additional chopped fresh herbs and serve hot as a side dish.