2 lbs butternut squash, peeled and cut into 3/4 inch pieces (4 cups)
Fresh thyme sprigs for garnish, if desired
In a bowl toss together the potatoes, quartered, 1 tbsp of the oil, bay leaf, dried thyme, garlic, and salt and pepper to taste.
Spread the vegetables in an oiled large toasting pan and roast them in the middle of a preheated 375° oven, shaking pan every 5-10 minutes for 25 minutes.
In a bowl, toss the squash with the remaining tbsp oil and salt and peper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10-20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.