3 medium russet potatoes, cut into 1-inch pieces

2 (15 ounce) cans chickpeas, rinsed and drained

1/2 butternut squash, peeled and cut into 1-inch pieces

1 sweet potato, cut into 1-inch cubes

1 yellow onion, diced

2 large carrots, cut into 1-inch pieces

3 tbsp vegetable oil

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1 tsp ground fennel seeds

1 tsp dried rubbed sage

1/2 tsp ground black pepper

2 green onions, chopped