Roasted Vegetable Platter

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1 3-pound butternut squash

4 red onions, peeled, each cut into 8 wedges through root end

3 fresh fennel bulbs, trimmed, each cut into 8 wedges through root end

1 pound medium Jerusalem artichokes (also called sunchokes),* peeled, halved

6 medium beets, peeled, each cut into 8 wedges

3 tablespoons chopped fresh thyme, divided

2 1/2 tablespoons chopped fresh rosemary, divided

8 tablespoons olive oil, divided

Nonstick vegetable oil spray

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