If not beginning with already-prepped potatoes and squash, roast the squash, peel the potatoes, and cut all into 1” to ½” sized cubes.
Place the butternut squash, sweet potatoes, and the onion in a roasting pan or on a sheet pan lined with foil or paper.
Mix the squash, sweet potatoes and onions with the herbs and oil, then place in the oven.
Roast the vegetables for 30 to 40 minutes, depending on your oven, until the sweet potatoes and squash are roasted and beautifully browned on their edges.
Transfer the squash and sweet potatoes to a bowl, then toss with feta cheese and pomegranate seeds and serve!
Recipe by Flurries of Flour at https://flurriesofflour.com/2016/11/mediterranean-butternut-squash-and-sweet-potatoes/