Parmesan Roasted Butternut Squash Potatoes

Ingredients

• 4 medium Yukon Gold potatoes, unpeeled and cut into 1-inch chunks (about 2 cups)
• 1 1/2 cups butternut squash, cute in 1-inch chunks
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon dried thyme

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