Roasted Butternut Squash with Root Vegetables

Ingredients

• 3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
• 2 large rutabagas, peeled and cut into 1/2-inch pieces
• 2 large fennel bulbs, cut into 1/2-inch pieces
• 2 small turnips, peeled and cut into 1/2-inch pieces
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper