Recipe - Roasted Autumn Vegetables

1 One half pound Small red potatoes
1 pound Shallots; (about 24), peeled
; and trimmed
5 tablespoon Olive oil
1 Bay leaf
One fourth teaspoon Dried thyme; crumbled
4 Garlic cloves; crushed
2 pound Butternut squash; peeled and
cut into
; 3/4inch pieces
; (about 4 cups)
Fresh thyme sprigs for
garnish if desired

In a bowl toss together the potatoes, quartered, the shallots, 4
tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt
and pepper to taste. Spread the vegetables in an oiled large roasting pan
and roast them in the middle of a preheated 375 degree oven, shaking the
pan every 5 to 10 minutes, for 25 minutes. In a bowl toss the squash with
the remaining 1 tablespoon oil and salt and pepper to taste and add it to
the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20
minutes more, or until they are tender. Discard the bay leaf and garnish
the vegetables with the thyme sprigs.

Yield: 8