You want to have about 9 cups of vegetables in total. Roasting vegetables sweetens them, so the maple syrup is strictly optional. I just drizzled some on to make them more kid-friendly. Some balsamic vinegar would also be nice with these roasted vegetables. Feel free to use whatever proportions of root vegetables and winter squash you have on hand.
Preheat oven to 425 degrees.
Cut up all the root vegetables and squash into approximately equal size pieces. I cut them into roughly 1/2" pieces (except the beets which I sliced thinner since they seem to take longer to get tender). Put root vegetables, squash and onion in a large bowl.
Add olive oil, sage, and thyme to the bowl. Season to taste with salt and pepper. Toss well to coat all the vegetables.
Spread vegetables on a parchment paper lined baking sheet in a single layer.
Bake 30-40 minutes until tender.
Drizzle with maple syrup, to taste.
Parsnips and acorn squash or other winter squash would be nice too.