Heat oven to 400º F. Halve squash, discard the seeds, and cut into 1/2-inch slices. Trim and peel asparagus. Wash cherry tomatoes. Place the vegetables on a baking sheet and toss with olive oil, salt, and pepper. Roast for 40 minutes, tossing occasionally. Reserve 8 squash pieces, half the asparagus, and a dozen cherry tomatoes for another use. Serve the remaining vegetables with the Savory Thyme Tart.