It's Worth it

I tried a new recipe a few nights ago.
When I grocery shop I'm known for buying food because it looks fun but yet I have no idea how to cook it.
I bought a big butternut squash.
I know there's a lot you can do with them.
I got it because it looked cool.
It sat on the counter for over a week.
Finally I made something with it.
It was a pain to make though.
The recipe said 15 min prep time.
It took me over a hour.
No joke.
It looked pretty.
It's worth the time to make it at least once.
It tasted great too.

INGREDIENTS

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

DIRECTIONS

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.