Cheesy Sweet Potato and Kabocha Squash Bake with Fresh Herbs

1 Preheat the oven to 400 and line 2 large roasting pans with parchment paper or coat the bottom with oil
2 Chop the sweet potatoes and kabocha squash in bite size pieces and place in a large bowl
3 Mix squash, potatoes, garlic, and thyme in a large bowl and spread on the two roasting pans making sure not to overcrowd the pan
4 Roast the squash and potatoes for about 45 minutes flipping once until they become golden brown
5 In a 9x13 glass pan pour half the potatoes in the pan and sprinkle with half the parsley and 1/2 cup parmesan.  Then layer the rest of the potatoes and top with the remaining parsley and parmesan
6 Place the pan in the oven for 3-5 minutes to melt the cheese and then it is ready to serve!