Step 1

Preheat oven to 475˚F.

Step 2

In a large baking sheet or roasting pan, combine the cubed butternut squash, cubed potatoes, diced peppers, and onions; set aside.

Step 3

In a small mixing bowl, whisk together the olive oil, balsamic vinegar, garlic, cheese, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.

Step 4

Pour the mixture over the prepared vegetables; stir and mix until well incorporated.

Step 5

Spread the vegetables evenly and in one layer in the roasting pan.

Step 6

Roast for about 35 to 40 minutes, stirring every 10 minutes or so, until vegetables are cooked through and browned.

Step 7

Remove from oven and transfer to a serving dish.

Step 8

Garnish with parmesan and parsley, and serve.