Roasted Butternut Squash Hash

¼ cup extra-virgin olive oil

1 tablespoon minced fresh sage leaves

1 tablespoon minced fresh thyme leaves

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 butternut squash, about 2 pounds, peeled, seeded, and cut into 1-inch cubes

1 medium sweet potato, peeled and cut into 1-inch cubes

1 large Granny Smith apple, peeled, cored, and cut into 1-inch cubes

1 medium red onion, peeled and cut into 6 to 8 wedges

Finely grated zest of 1 orange

the Ingredients