Name: Roasted Vegetable Platter
Yield: 12 Servings
Ingredients: 1 3-pound butternut squash; 4 red onions, peeled, each cut into 8 wedges through root end; 3 fresh fennel bulbs, trimmed, each cut into 8 wedges through root end; 1 pound medium Jerusalem artichokes (also called sunchokes),* peeled, halved; 6 medium beets, peeled, each cut into 8 wedges; 3 tablespoons chopped fresh thyme, divided; 2 1/2 tablespoons chopped fresh rosemary, divided; 8 tablespoons olive oil, divided; Nonstick vegetable oil spray

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