Roasted Squash & Root Veggies

Ingredients

• 4 cups butternut squash, peeled and cut into large chunks (It doesn't have to be butternut, any hard-shelled winter squash would work -- Kabocha, Hubbard, etc)
• 3 cups carrots, chopped in large 1-inch chunks
• 2 heads garlic, peeled
• 2 onions, peeled and quartered
• 4 tablespoons olive oil
• 2 teaspoons salt (coarse is easier to see when tossed with veggies, regular salt is okay, too)
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary