Roasted Squash Parsnips and Potatoes
Ingredients
- 1 butternut squash, peeled, halved and seeded (about 2 pounds)
- 4 large parsnips, peeled (about 1 pound)
- 4 large Yukon gold potatoes (about 2 pounds)
- 1 medium red onion
- 1 head garlic, cloves separated and peeled
- 2 tablespoons extra-virgin olive oil, plus more for the pan
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
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