Preheat the oven to 400°F (200°C). Halve the squash and remove the seeds, then peel the skin and cut the flesh into 11⁄2-in. (4-cm) chunks.
Put the squash in a bowl and add the potatoes, carrots, parsnips and zucchini. Drizzle the olive oil over the vegetables and toss to coat evenly. Stir in the garlic, and season lightly with salt and pepper.
Lay the rosemary sprigs on the bottom of a large roasting pan and spread the vegetables on top in a single layer. Roast until lightly browned, about 30 minutes, turning once.
Remove from the oven and stir in the pinto beans, cider and broth. Cover the pan tightly with foil, then return to the oven and cook until the vegetables are tender, about 20 to 25 minutes. Before serving, remove the rosemary stalks and garnish with fresh rosemary sprigs.
Each serving provides calories 278, calories from fat 27, fat 3 g, saturated fat 1 g, cholesterol 0 mg, carbohydrate 58 g, fibre 11 g, sugars 6 g, protein 8 g. Choices per serving: Carbohydrate 3, Fat 1/2