Roasted Root Vegetables With Chermoula

Name: Roasted Root Vegetables With Chermoula
Ingredients: 8 ounces peeled and seeded butternut squash, cut into 1-inch chunks (see Shopping Tip); 1 medium sweet potato, peeled and cut into 1-inch chunks; 2 medium carrots, cut into 1/2-inch slices; 2 teaspoons paprika, preferably sweet Hungarian; 3 cloves garlic, minced; 1 teaspoon salt; 2 teaspoons ground cumin; 1 medium turnip, peeled and cut into 1-inch chunks; 1 medium rutabaga, peeled and cut into 1-inch chunks; 1 medium baking potato, peeled and cut into 1-inch chunks; 1/4 cup extra-virgin olive oil