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Place 2 baking sheets on upper and lower oven racks; preheat to 450°F. Whisk ¼ cup oil, 2 tablespoons plus 1 teaspoon maple syrup, 1 tablespoon mustard, 1 teaspoon garlic powder, 1 teaspoon pepper and ½ teaspoon salt together in a large bowl. Set aside 1 tablespoon dressing for drizzling. To the mixture in the large bowl, add halved potatoes, 2 cups Brussels sprouts, 2 cups squash and the onion wedges; toss until well coated.
Carefully pour half of the vegetables onto each preheated baking sheet and spread into an even layer. Roast until browned in spots and tender, 30 to 35 minutes, rotating pans from top to bottom and tossing once halfway through. Increase oven temperature to broil; broil until the vegetables are charred in spots, 2 to 4 minutes. Sprinkle with the remaining ¼ teaspoon salt. Spoon onto a serving platter and drizzle with the reserved dressing. Garnish with thyme, if desired.