Roasted Butternut Squash, Tomatoes and Baby-Spinach Salad

Ingredients

• 2 lbs (1 kg) butternut or butter-cup squash, halved lengthwise, seeded and cut into 8 to 12 wedges
• 2 cups (500 mL) cherry tomatoes
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) fresh thyme leaves
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) pepper
• 10 oz (300 g) baby-spinach leaves