Preheat the oven to 400° Fahrenheit. Line a baking sheet with parchment paper and set aside.

Prep the veggies. Peel the sweet potato and butternut squash and wash the delicata squash (it doesn’t need to be peeled). Slice the delicata and butternut squashes in half and scoop out the seeds. Then dice all the veggies to about a ½-inch dice.

In a large bowl, combine the diced veggies, oil, and spices. Toss to combine, making sure the vegetables are coated evenly.

Spread the vegetables out on the baking sheet in an even layer.

Roast the vegetables in the preheated oven for 20 minutes. Stir and flip the vegetables and continue roasting. If you’re planning to store the hash for meal prep, roast for another 15 minutes until just beginning to turn golden. If you’ll be serving the hash right away, roast for another 25 minutes, until the vegetables and nicely golden brown.

Serve with a sprinkle of chopped parsley, if you’re feeling fancy, and a protein of your choice to make it a complete meal.

Store in an airtight container in the fridge for 4-5 days.