Directions

1. Preheat oven to 400F: Peel and chop squash and sweet potatoes into chunks
2. Cut the stalks and fronds off the fennel and cut the bulb into small wedges.
3. In a small bowl or measuring bowl, mix together the olive oil, vinegar, garlic and herbs.
4. In a glass baking dish or baking sheet, pour the mixture over the vegetables and stir to coat. Add salt and pepper to preference.
5. Roast for 30 - 45 minutes, stirring every 10 - 15 minutes or until tender and browned.