Step 1

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges, keeping the layers intact. Place the prepared vegetables on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.