Fall vegetable roast

Ingredients:
1/2 Lb of potatoes, cut into 1 inch cubes
1 large sweet potato, cut into 1 inch cubes
1 large onion, sliced
1 Delicata squash, seeds removed and sliced into 1/2 inch slices
1 large apple, cored and cubed into 1 inch cubes
Salt and Pepper
1/4 cub olive oil
2 sprigs of sage and rosemary, finely chopped

Methods:
Heat oven to 375 °F.
Combine all the ingredients and pour in an ovenproof dish and spread so that there is only one or two layers of vegetables. Cover with aluminium foil and place in the oven. Roast for approximately 1 hour or until the vegetables are tender when touched by fork.
Enjoy!