Prepare a large baking pan by lining with parchment paper.
On prepared baking pan, add butternut squash, carrots, and red onions, Stir to mix, and spread to an even layer.
Spray vegetables with non-stick cooking spray to coat.
Season with kosher salt, ground cumin, ground cinnamon, and ground black pepper.
In preheated oven, roast approximately 15 minutes, stir and flip then roast another approximately 15 to 20 minutes or until browned well.
To serve, season by sprinkling with fresh thyme, and orange zest.
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