It's squash season so I thought I'd share my recipe for roasted squash. I'm using a Greek Sweet Red Squash here, but I also do the same thing with butternut squash. I make the squash pieces bigger than the potato pieces, since the squash will cook quicker. If you want to mess with it, you could even put the squash in later. I also put in an onion, chopped up in big pieces.
Marinate everything in olive oil and your favorite spices, and put into a baking dish. For this session I baked it in a 400 degree oven, covered, for 45 minutes, and then pulled the cover off for another ten minutes. Without a cover I would go down to 375 or 350 I think. It tasted great, and the leftovers were easy to heat up in a covered saucepan.