Preheat the oven to 200 °C or 390 °F. Peel, pit and roughly chop butternut squash and chop carrots in similar sized chunks (see the picture below). Cut the tip off the garlic head, exposing the ends of the cloves, so that it’s easier for you to peel them later. Transfer the chopped vegetables and the garlic head to a backing dish. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast for 40 minutes or until golden brown.