Oven-Roasted Root Vegetables

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1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled

3 large Yukon gold potatoes (1 1/2 pounds), scrubbed

1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed

1 medium red onion

2 large parsnips (about 8 ounces)

1 head garlic, cloves separated, and peeled (about 16)

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 1/2 teaspoons kosher salt

Freshly ground black pepper

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